Ingredients

• 1 can cream of coconut, such as Coco Lopez
• 2 tablespoons tamari
• 1 tablespoon rice wine vinegar
• 1 tablespoon minced green chile
• 1 tablespoon minced red chile
• 2 teaspoons minced fresh ginger
• 1 clove garlic, minced
• Juice of 1 lime
• 1/2 red onion, cut into small dice
• 1/2 cup small diced pineapple
• Salt and pepper
• 1 pound red snapper fillet, cut into 1/2-inch cubes
• 1/2 cup shredded unsweetened coconut
• 1/4 cup toasted macadamia nuts, chopped
• 2 tablespoons chopped fresh cilantro
• 3 sprigs fresh mint, chiffonade
• 2 scallions, sliced on the bias

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Instructions

1. For the dressing: Combine the cream of coconut, tamari, vinegar, green and red chiles, ginger, garlic, lime juice, red onion, pineapple and some salt and pepper in a medium bowl. Mix well, then add the snapper and coat in the dressing.
2. Serve in shallow bowls topped with shredded coconut, macadamia nuts, cilantro, mint and scallions.