Served with Fresh Coconut Cream, Pomegranate Seeds, Chilli & Lime.
Finely slice the Kingfish about 2mm thin.
Spread the slices evenly over a flat plate without overlapping, about 80g per serve.
Drizzle a tablespoon of the coconut cream over the fish, then scatter over a confetti of finely diced chilli, as much or as little as you like.
Dot on some diced pieces of lime flesh and about a teaspoon of fresh lime juice.
Sprinkle with sea salt and pomegranate seeds.
Serve well chilled.
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