- Step 1
Use a sharp knife to cut on either side of the centre line of bones in each snapper fillet, and discard the bones. Cut the snapper into 1cm pieces.
- Step 2
Place the snapper and lemon juice in a large ceramic or glass bowl, and toss to combine. Cover with plastic wrap and place in the fridge for 8 hours or overnight to marinate, tossing occasionally with a wooden spoon. The fish will be white when ready.
- Step 3
Add tomatoes, capsicum, onion, coconut cream and chilli to marinated fish, and stir gently to combine. Taste and season with salt and pepper.
- Step 4
Line a serving bowl with the lettuce leaves. Spoon the kokoda onto the leaves. If you like, transfer portions of the kokoda and leaves into individual serving bowls.
Note: Your fishmonger can remove the skin from the fish fillets. Make the salad to the end of step 2 up to 1 day ahead. Cover and place in the fridge. Continue from step 3, 1 hour before serving. Continue from step 4 just before serving.