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Kaimoana for Waitangi Day

Kai Māori is made up of kaiwhenua – food from the land, and kaimoana – food from the sea. Here's a recipe to share with whānau this Waitangi Day! 

Raw fish

Ingredients:

300g–400g (4–5 medium fillets) of tamure (snapper), tarakihi or hoki fillets
1 can coconut cream
2 tomatoes
1 spring onion
1 tablespoon salt
4 medium size lemons

Preparation:

Cut fish into bite size pieces and place in a shallow dish.

Add the juice of 4 lemons and marinate on bench for 1 hour or in fridge for 2 hours. The acid in the lemon juice effectively cooks the fish.

Add enough coconut cream to cover fish.

Add diced tomatoes and thinly sliced spring onion and 1 tablespoon of salt.

Mix gently.

Place in fridge for 20–30 minutes to cool before serving.

Some tips:

Raw fish can be enhanced by a number of traditional seasonings. The finely chopped leaves of the tarata (lemonwood tree) reinforce the lemon taste of the food. Leaves from the distinctive reddish green horopito (pepper tree) add a contrasting sharpish flavour. Modern recipes usually involve both European and Pasifika flavours, such as coconut milk, lemon juice and spring onions.

Raw fish properly refrigerated becomes fuller flavoured and is at its best after 24 hours in the fridge.

Information and recipe from Immigration New Zealand website