Cured Fish And Grilled Pork

Ingredients

• 400 g grilled pork belly, chopped
• 400 g fresh snapper (or any white flesh fish), cubed
• 1 large cucumber, cubed
• 1 1/2 cup cane vinegar
• 1 red onion, sliced
• 2 tbsp ginger, minced
• juice from 1 lemon
• 4 pcs bird’s eye chillies, chopped
• salt
• freshly ground black pepper

Instructions

1. In a non-reactive bowl soak snapper in 3/4 cup of vinegar. Set it aside for 10 minutes.
2. Using your hands gently press the fish meat to remove excess liquid. Drain the vinegar.
3. Add the cucumber, onion, ginger, chillies and salt. Combine it well.
4. Add the lemon juice, then pour the remaining vinegar. Let it soak for an hour while being chilled in the refrigerator.
5. Before serving prepare the grilled pork belly, just after cooking, chop it then combine with the fish, mix well then serve.