18 jul 2011

Fijian Kokoda

Cooking" raw fish by marinating it in lemon juice is a technique used by people in many lands). Different Pacific Islands have different styles, but they all generally involve sharp citrus juice, coconut cream, and chunks of a white-fleshed fish.

  • 500g white fish fillets (walu - Scomberomorus commerson, kawakawa - rockcod, or mahimahi - Coryphaena hippurus)
  • 3 large limes (or lemons)
  • 1 cup fresh coconut cream
  • 1 large onion, minced or chopped fine
  • 1 potent chilli (or teaspoon Tabasco)
  • 2 medium tomatoes, diced
  • 1 large capsicum (green pepper), diced
  • pinch salt
How to prepare it:
Cut fish into bite-sized pieces. Marinate overnight in juice of limes and salt.
Remove from fridge and remove excess liquids, you don't have to drain it dry.
Add coconut cream, chopped onion and chilli just before serving.
Decorate with tomato and capsicum.
Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo).
Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.

© Text and image: www.grouprecipes.com

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