Coconut Lime Fish With a Paw Paw and Raspberry Salsa

• 2 tablespoons finely chopped palm sugar
• 400 ml coconut cream
• 2 tablespoons finely grated kaffir lime zest
• 2 birds eye chiles, chopped finely
• 4 thick snapper steaks
• 2 tablespoons raspberry vinegar
• 250 g fresh raspberries
• 600 g pawpaw, chopped
• 1 tablespoon chopped of fresh mint

1. Combine sugar, cream, rind and chilies in small pan.
2. Simmer stirring occasionally for about 10 minutes; cool.
3. Poor the coconut mixture over the fish in a large bowl.
4. Leave at this stage for 3 hours or overnight.
5. Drain the fish over a small pan, reserving the marinade.
6. Cook the fish uncovered on a heated oiled bbq plate or frypan until browned both sides and just cooked through- approx 3-4 minutes each side.
7. Meanwhile place the reserved marinade on the bbq bring to the boil and simmer uncovered until thickened slightly.
8. Drizzle the marinade over the cooked fish and serve with the salsa.
9. SALSA- Combine all ingredients in a bowl and leave for approx 30 minutes.

palm sugar, coconut cream, lime zest, birds eye chiles, snapper, raspberry vinegar, fresh raspberries, pawpaw, mint

Taken from www.food.com/recipe/coconut-lime-fish-with-a-paw-paw-and-raspberry-salsa-66610 (may not work)