Squeeze the juice of the
Jalapeño Pepper (1)
Long Dutch Chili Pepper (1/4)
Fresh Ginger (1/2 in)
Garlic (1 clove)
Thinly slice half of the
Red Onion (1/2)
and dice the other half. Set aside. Thinly slice the
Fresh Cilantro (4 pieces)
Unsweetened Coconut Cream (1 cup)
with the limes and lemons juice, diced jalapeno, diced red onion, Dutch chili, minced ginger, garlic and
Salt (to taste)
. Chill for 30 minutes.
Sweet Potato (1)
and dice. Blanch the diced sweet potato in boiling water until cooked but firm, place them in iced cold water to stop the cooking, remove from the water and reserve.
King Fish (8 oz)
Add the diced king fish to the coconut marinade, enough to cover the fish. Leave to marinate for a couple of minutes.
Place the cooked sweet potatoes in a serving bowl.
Spoon the fish making sure that it's covered with the coconut marinade. Top it with the sliced red onion and baby coriander. Finish with the
Coconut Shavings (to taste)