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Bōkōn ļēj (raw fish in coconut): recipe illustration
Salads & starters

Bōkōn ļēj (raw fish in coconut)

Raw fish marinated in lime juice and then topped with fresh coconut milk. The flesh turns opaque and tender, and the dish is served well chilled, as a light and refreshing starter.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Cut the fish into small, even cubes about one centimeter wide.
  2. Squeeze the limes and pour the juice over the fish, then cover and refrigerate.
  3. Let it marinate for 15 to 20 minutes, until the flesh turns white and opaque on the surface.
  4. Finely slice the red onion and cut the chili into thin strips.
  5. Drain the fish lightly, then add the onion, chili and salt.
  6. Pour in the fresh coconut milk and mix gently.
  7. Adjust the seasoning with pepper and serve right away, well chilled.

Variations and tips

With what you can find. If very fresh fish is hard to find, use good-quality frozen fish thawed in the refrigerator the day before.

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Original Ecomely recipe.