POISSON CRU

500 g skinned and boned firm
1 small onion, finely chopped
fish fillets — e.g. snapper, John,Dory, terakihi, gurnard
1/4 cup coconut milk
1 tomato, diced
1 teaspoon salt
1/2 cup chopped cucumber
1/4 cup lemon juice
Cut fish into bite-sized pieces. Sprinkle with salt and lemon juice. Cover and chill for 2 hours or until fish whitens, stirring occasionally. Drain. Stir in onion and coconut milk. Sprinkle over tomato and cucumber.
Serve chilled. Serves 4 - 6.
MARINATED CHICKEN WINGS

3 cloves garlic, crushed
1 tablespoon tomato sauce
3 tablespoons soy sauce
2 teaspoons grated root ginger
2 tablespoons liquid honey
12 chicken wings
Combine garlic, soy sauce, honey, tomato sauce and ginger. Brush the chicken wings with this mixture. Leave to marinate for 1 hour. Grill for 8—10 minutes or until golden, turning once during cooking time.
Alternatively place wings in roasting dish and cook at 2000 C for about 15 minutes or until crisp and golden. Serve hot or cold.
Serves 4.