Ingredients:
2 tablespoons finely chopped palm sugar
400 ml coconut cream
2 tablespoons finely grated kaffir lime zest
2 birds eye chiles, chopped finely
4 thick snapper steaks
2 tablespoons raspberry vinegar
250 g fresh raspberries
600 g pawpaw, chopped
1 tablespoon chopped fresh mint
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.