Kokoda Fish (Papua New Guinea)
Serves 4
Ingredients
Method
500 g. Fresh White Fish Fillets, Cut into Small Pieces
Juice Of 4 Limes Or Lemons
200 ml. Coconut Cream
1 Red Onion, Finely Chopped
2 Tomatoes, Diced
1 Cucumber, Diced
1 Bunch Coriander, Chopped
Salt and Pepper to Taste
Place the fish pieces in a bowl and cover with the lime or lemon juice. Refrigerate for at least 2 hours, or until the fish turns opaque.
Drain the fish and return it to the bowl. Add the coconut cream, chopped red onion, diced tomatoes, diced cucumber, and chopped coriander. Mix until well combined.
Season the kokoda fish with salt and pepper, then refrigerate for another hour before serving.