Also known as kokoda, a very popular dish in the islands where fresh fish is abundant. This is my favourite way to eat really fresh fish. It’s a dish I have very fond memories of as we usually have it at the beach, the bach or on a boat when someone catches a fish. Though technically the fish is not cooked (with heat), the flesh still has the texture and appearance of cooked fish, a result of the acid in the lime juice reacting with the protein.
Ingredients
| 500 g | Trevally, or any fresh bonless skinless white fish such as snapper, blue nose or tarakihi (Main) |
| ⅔ cup | Lemon juice, freshly squezzed or lime juice |
| 1 | Mango, ripe, or 1/4 ripe pineapple |
| ½ | Red onions, medium |
| 1 | Red capsicum, small or half large, green or yellow |
| 1 | Chilli, red |
| 2 | Tomatoes |
| 2 | Spring onions |
| ¼ cup | Coconut cream, or half a cup |
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Directions
- Dice fish into 2cm cubes. Place in a non-metal, noncorrosive bowl and mix with fresh lime/lemon juice. Cover and chill in fridge to marinate for at least 30minutes and up to 1 hour — the acid of the lime/lemon juice will "cook'' the fish, turning it an opaque colour.
- While the fish is marinating, prepare the remaining ingredients. Dice mango or pineapple flesh until you have 1 cup of diced fruit; finely dice the red onion, capsicum and chilli; de-seed the tomatoes and dice; thinly slice spring onions.
- When ready to serve, mix fish and lime/lemon juice with mango or pineapple, onion, capsicum, chilli, tomatoes, spring onion and coconut cream to taste. Season to taste with salt and pepper. Serve in small bowls as a refreshing
starter or light meal.
