Pat the fish fillets dry with paper towel. Using a sharp knife, cut the fish into 1–1.5 cm cubes or thin bite-sized slices. Place the cut fish in a shallow glass or ceramic bowl in a single layer if possible.

Season the fish lightly with 1 tsp of the salt and the cracked black pepper. Pour the lemon and lime juice evenly over the fish so the pieces are just submerged or well-coated. Cover and refrigerate for 15–20 minutes — the acid will firm and lightly 'cook' the fish. Stir gently once halfway through to ensure even cure.

After 15–20 minutes, taste a small piece to check texture — it should be opaque and firm but still tender. Drain about half of the citrus liquid, leaving some to carry flavor.

Coconut dressing and aromatics

Make the coconut dressing

While the fish is curing, in a bowl whisk together the coconut cream and cold water until smooth and slightly loose but still creamy. Add the remaining 0.5 tsp salt, caster sugar, grated ginger, and minced garlic and whisk to combine.

Fold in the finely diced shallot, sliced red chili (adjust amount for heat preference), chopped coriander stems, and half of the chopped coriander leaves into the coconut mixture. Taste and adjust: it should be bright, slightly tangy, a little sweet, and balanced with salt and chili. If too thick, add a splash more cold water (1 tsp at a time).

Reserve about 2 tablespoons of the dressing to use as a finishing drizzle/garnish later.

Combine fish and dressing: Pour most of the coconut dressing over the drained, citrus-cured fish and gently fold to coat. The citrus will have partially 'cooked' the fish and the coconut will add creaminess — mix gently to avoid breaking the pieces.

Finishing and garnish

Arrange base (optional): If using cucumber or shredded cabbage, spread it on a serving platter as a bed for the fish. This adds texture and keeps the fish cool.

Spoon the dressed fish onto the platter or into individual bowls. Sprinkle the reserved extra coriander leaves, sliced spring onion, and toasted coconut flakes (if using) evenly over the top.

Drizzle the reserved 2 tablespoons of coconut dressing over the fish and finish with a light sprinkle of the remaining 0.5 tsp salt if needed. Serve immediately with prawn crackers on the side for scooping. Provide extra lime wedges if guests want more acidity.

Notes on timing and safety: Because this preparation uses citrus rather than heat, use the freshest sashimi-grade fish available and keep chilled. Consume within 2–4 hours for best quality and food safety.