Fresh Snapper with Lime & Chilli

Buy a fresh fillet of white fish (medium size). Run your hands over checking for scales. Lay it flat on a tray and put it in the freezer for 4-6 hours, until it is almost, but not quite, frozen solid (this takes longer in a small freezer). Slice it thinly with a sharp thin-bladed knife and arrange on a plate.

Squeeze over fresh lime juice and season with just a little flaky sea salt – raw fish doesn’t need much salt. Scatter wih sliced fresh green chilli and chopped coriander (cilantro). If you have some fresh kaffir lime leaves remove the spines in the middle of each leaf (use scissors to snip them out), then roughly chop leaves and whiz them in a small blender. Scatter the fluff over the fish. An optional addition is a light drizzle of fruity extra virgin olive or avocado oil. Serve immediately.

Recipe Notes

Shaving the fish is quite time consuming so reserve this idea for a maximum of 4 people. Use local fish, any type, although not a blood fish, and it must be spanking fresh. In the perfect world you would have caught it yourself!