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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!