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10 Dec 2010

Orams Marine Village

Raw Fish

This quarters recipe comes courtesy of Flick at Trio.

Got a great fish recipe you want to share? Send it in to Murray Dixon and if we print it, we’ll send you a bottle of wine.


  • 500 grams fresh trevally or kingfish
  • 2 limes
  • 1 tin of light coconut cream (re 300gms)
  • 1 small red onion
  • 1 yellow and 1 red capsicum
  • Parsley
  • Chives
  • Salt, Pepper


  1. Cut the fish into small cubes
  2. Squeeze the juice of two limes (or lemons) over it.
  3. Stir, cover and leave for half an hour.
  4. Chop the onion, capsicum and chives into bite size pieces – enough so it spreads throughout the final mixture, but the fish is still dominant.
  5. Add the can of light coconut cream.
  6. Drain the fish and stir it into the mixture.
  7. Add a sprinkle of parsley, salt and pepper and a squeeze of lime to taste and then serve.

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