Cube fish fillets into 1.5cm X 1.5cm cubes

Place into large bowl and cover fish with enough lemon juice to just cover top of fish. Leave to marinade in fridge for 2-3hours (the longer you leave the fish in the lemon juice, the more the fish will be cooked through) For best results, leave to marinade overnight.

Finely slice spring onions and dice tomatoes. Add this to fish and mix well.

Pour first can of coconut cream in then add a few teaspoons of salt into can and dilute with a bit of boiling water. If you want it to be a bit thicker add second can of coconut cream and more salt if desired