Ingredients
250 g firm white fish
½ cup SIDS RASPBERRY VINEGAR
½ red onion
¼ orange capsicum, diced
200 g coconut cream
Yoghurt, natural
SIDS SALT & PEPPER to taste
Directions
Using any cheap, firm, white fish (wharehou, gurnard, terakihi) cut into bite sized pieces. Place in a glass or Stainless Steel bowl and add SIDS RASPBERRY VINEGAR. Cover and marinate in the fridge overnight.
Season to taste with SIDS SALT & PEPPER then add coconut cream, onion and capsicum. Stir gently and add yoghurt to thicken to mayo consistency, if required. Leave for 15 minutes then serve and eat the lot.
