Kokoda
This relies on having very fresh fish available, so ideally you are a fisher, or know one! The acid from the lime/lemon juice "cooks'’ the fish flesh without heat, firming up its texture and turning it an opaque white colour. I think trevally is the best type of fish for this dish.
Ingredients
| 500 g | Fish, very fresh white fish e.g. kahawai, trevally, bluenose, tarakihi, snapper (Main) |
| ½ cup | Fresh lime juice, freshly squeezed or lemon juice |
| ½ cup | Coconut cream |
| ½ | Red onions, finely diced |
| 1 | Red chilli, large, finely diced, optional |
| 2 | Spring onions, finely sliced |
| 1 | Green capsicum, finely diced |
| 2 | Tomatoes, seeds removed, finely diced |
Method
- Cut fish into small 1-2cm pieces. Combine with lime or lemon juice in a non-metal, non-corrosive bowl.
- Cover and set aside to marinate for 30-45 minutes in the fridge - the acid of the citrus will cook the fish.
- Mix in coconut cream, onion, chilli (if using), spring onions, capsicum and tomatoes.
- Season to taste with salt and freshly ground black pepper.
- Serve chilled in small bowls or in lettuce leaf cups.