Coconut Lime Fish With A Paw Paw And Raspberry Salsa

A nice asian slant on cooking fish steaks of your choice on the bbq or in the kitchen. Cooking time does not take in the marinading time.

Combine sugar , cream , rind and chilies in small pan.

Simmer stirring occasionally for about 10 minutes.

Cool.

Poor the coconut mixture over the fish in a large bowl.

Leave at this stage for 3 hours or overnight.

Drain the fish over a small pan , reserving the marinade.

Cook the fish uncovered on a heated oiled bbq plate or frypan until browned both sides and just cooked through- approx 3-4 minutes each side.

Meanwhile place the reserved marinade on the bbq bring to the boil and simmer uncovered until thickened slightly.

Drizzle the marinade over the cooked fish and serve with the salsa.

Salsa- combine all ingredients in a bowl and leave for approx 30 minutes.

palm sugar, coconut cream, kaffir lime zest, birds eye chiles, snapper steaks, raspberry vinegar, fresh raspberries, pawpaw, of fresh mint