Spicy fish salad in coconut cream

1 pound firm white fish steaks or fillets, such as halibut, sea bass, or red snapper
1/4 cup plus 2 tablespoons lime juice
1/4cup palm vinegar or rice vinegar
1/2 cup coconut cream
1 teaspoon white sesame seeds
1/2 small red onion, diced
1 large tomato, diced
1 fresh red or green jalapeño chili, seeded and minced
2 teaspoons minced ginger
1teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon black pepper
Butter lettuce leaves
1 ruby red grapfruit, segmented
2 tangerines, segmented

Getting Ready
Remove skin and bones from fish; cut fish into 1/2-inch cubes and place in a nonreactive bowl. Add 1/4 cup lime juice and the vinegar; cover and refrigerate until fish turns opaque throughout, about 4 hours.
For coconut cream, open a can of unsweetened coconut milk (do not shake it first). and spoon the thick cream off the top.
Toast sesame seeds Place seeds in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool.
Assembly
Drain lime juice-vinegar mixture from fish and discard. To the fish, add remaining 2 tablespoons lime juice, onion, tomato, chili, ginger, coconut cream, sesame oil, salt, and pepper; stir gently to combine.
Line a plate or bowl with lettuce leaves; top with grapefruit and orange segments, spoon mixture over them and sprinkle with sesame seeds.
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thanks for sharing.....

nice tips......

Bro pega thanks 4 sharing... gbu

wow ang sarap talaga...

matikman nga..... i know masarap din too

cz nices mag aral tau magluto