500g garfish fillets
juice of 4 lemons
300ml carton of fresh cream
1 tsp salt
1 red capsicum
1 tin coconut extract
sugarine liquid sugar
Cut garfish into bite-sized pieces. Add lemon juice.
Add diced onion and capsicum to mixture, then pour over only enough vinegar to just cover mixture.
Add 1 heaped tsp salt.
(Oop. . . important: needs to be in a glass or pyrex bowl. . . plastic is no good.)
Cover with Gladwrap and refrigerate for at least 18 hours.
(Best to prepare this dish the night before you need it.)
About 3 hours before you want to eat it, add the coconut extract and the fresh cream, and about 5-8 drops of sugarine. (More can be added if you like a sweeter taste.)
Serve on a bed of hot rice.
Source: contributed by Anne Wills in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.26.