Kokoda
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
INGREDIENTS
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
METHOD
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.
latest issue:
Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.