1.Slice fish in half lengthways, remove bones and blood line; slice halves crossways into 5mm strips. In a large bowl, combine fish with juice; cover and refrigerate 20 minutes.
2.Meanwhile, cook kumara on heated oiled grill plate (or grill or barbecue) until browned lightly both sides and just tender.
3.Using vegetable peeler, slice cucumber into ribbons. Add cucumber, rind, chilli, onion, coriander and coconut milk to undrained fish; toss gently to combine.
4.Divide kumara among serving plates, top with avocado and fish salad.
You need a large bunch of coriander, with stems and roots intact, for this recipe.Note