Wash the fresh Tanigue or sea bass fillets and remove any remaining skin and bones. Cut into one-inch cubes.
Place in a bowl and sprinkle with salt and pepper. Mix well.
Pour in the vinegar and mix well. Marinate fish in vinegar for at least 2 hours in the refrigerator.
Drain the fish and mix well with lime juice and all other ingredients.
Then chill for another 20 minutes.
Pour in the coconut cream, mix well then put the sliced Red salted Egg and spring onion on top, serve cold.