Pacific Island Fish Salad

• 400
  
  g white fish
  
• ¹⁄₂
  
  cup lime juice (or juice of 6 limes)
  
• ¹⁄₄
  
  cup green onion, chopped
  
• 1
  
  carrot, medium grated
  
• 1
  
  cup cucumber, cubed
  
• 1
  
  capsicum, sliced
  
• 2
  
  cups cabbage, shredded (optional)
  
• 2 -3
  
  tomatoes, cubed
  
• ¹⁄₂
  
  cup coconut milk
  

directions

• Cut the fish into 1 cm (1/2 inch) cubes and put into a bowl. Stir well.
• Then cover with lemon juice, cover with foil and leave for at least two hours. After this time the fish should look like poached.
• Put in a strainer. Keep only 1/4 cup of the juice.
• Chill.
• Chop the onion finely, grate the carrot, partly peel the cucumber and cut into small cubes, slice the capsicum, shred the cabbage and cut the tomatoes into cubes.
• Just before serving combine the fish with the vegetables and toss in coconut milk.