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Recipe from Khalel Mustafa Oqdeh, executive chef at Dubai World Trade Centre's award-winning catering kitchen.
Divide the fish into small pieces and discard the bones. Boil in water for 25 to 30 minutes, drain and refresh under cold running water. Drain again and spread out to dry on paper towels.
Place in a medium bowl, cover and refrigerate for 1 hour. Meanwhile, toss the spring onions, fresh tomato and coriander in a salad bowl.
Add the fish pieces, green chilli and lemon juice. Mix together thoroughly and serve in small bowls with fresh lemon wedges.
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