, from Issue #70. December, 2016
Photography by Sarah Tuck.

Managing to be both creamy and fresh at the same time, this kokoda makes a fabulous light entree, or can be served in shot glasses with a small fork as a cocktail snack.

Serves: 4


600 grams trevally
2/3 cup freshly squeezed lime juice
2/3 cup coconut cream
½ small red onion, finely chopped
1 red chilli, sliced (a few slices reserved for garnish)
2 spring onions, finely sliced (2 tablespoons reserved for garnish)
1 yellow capsicum, finely chopped
8 cherry tomatoes, halved
¼ cup finely chopped coriander
sea salt, to taste


Chop the trevally into 2cm pieces and put in a non-metallic bowl. Cover with the lime juice and stir well to combine. Cover and refrigerate for 2 hours, stirring after an hour to ensure all of the fish is coated in lime juice. 

Drain off 2 tablespoons of lime juice and add the coconut milk with all of the remaining ingredients. 

Serve garnished with the reserved chilli and spring onions.