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| Ingredients | | 600g firm white fish fillets, skinned and boned and cut into 2cm cubes | | 1 cup white or cider vinegar | | 1/2 cup fresh lime juice | | 1 tablespoon coriander leaves and stalk, finely chopped | | 1 fresh green chilli (or to taste), seeded and finely chopped | | 1 tablespoon fresh fenugreek leaves, roughly chopped (optional) | | 250mls coconut cream | | 11/2 cups cherry tomatoes, halved | | 1 red pepper, cored, seeded and sliced | | 2 spring onions, sliced thinly | | 1 cup snow pea sprouts, fibrous ends trimmed off | | pepper and salt | | 1 small iceberg lettuce, leaves detached from the stem | | lime wedges |
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| Kokoda Salad |
| 01 / 01 / 98 Ray McVinnie | | Kokoda, (pronounced 'Ko-konda'), marinated raw fish in coconut cream, is one of the national dishes of Fiji. It is a perfect summer dinner party dish, light but rich and delicious. In this version, I've turned it into a chunky, spicy salad. |
Method |
Sprinkle the fish with the vinegar and leave to marinate for 1 hour.Rinse carefully with cold water and drain well.Put the fish into a bowl and pour over the lime juice, add the coriander, chilli, fenugreek if using it, and mix well. Set aside 15 minutes. Add the coconut cream, tomatoes, peppers, spring onions and sprouts.Mix well, taste and season well with salt and pepper. On a platter or shallow bowl, make a bed of the lettuce leaves. Pile the fish mixture on top and garnish with the lime wedges. Good with hot poppadoms or warmed Middle Eastern flatbread.Serves 4 
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