The fish in this recipe is raw, but soaking it in the coconut milk makes it
translucent. Use a grainy white fish such as snapper.
Remove the skin and bones from the fish and cut into bite sized chunks.
Place the fish in a bowl and pour over lime juice just to cover. Add 2
sliced onions, 2 teaspoons of green peppercorn and a bit of salt. Mix
thoroughly with a wooden spoon. Cover with clingwrap and place in the
fridge for 8 hours, stirring a couple of times.
Drain off the juice and add 1 cupp of thick coconut milk. Line salad bowls
with lettuce leaves and place in the fish salas. Garnish with chopped chives.