Lettuce wraps with lemon chilli raw fish
Photo by Tamara West
No cooking or cutlery required for this fuss-free meal
- Using a very sharp knife, cut the fish into neat 1cm dice. Return fish to fridge for a further 10 minutes chilling time.
- Meanwhile, remove a strip of lemon peel using a potato peeler. Carefully cut away any white pith from the back of the peel, then cut peel in thin slivers about 1cm long.
- Arrange the cos leaves on a plate. Mix fish in a bowl with lemon peel, salt and torn or snipped herb of your choice; as much or as little as you like.
- Neatly pile some fish in each leaf. Finally dot with some sriracha sauce, and squeeze a little lemon juice over each lettuce cup. Pick up and eat immediately.