Kokoda

Lynley Ruck

Ingredients

• 2 Fish-filleted
• Juice from 3 large limes
• 1/2 teaspoon sea salt
• 1 cup coconut cream
• 1 onion, finely chopped
• 1 hot pepper, deseeded and finely chopped
• 2 tomatoes, deseeded and finely chopped
• 1 large bunch coriander – chopped

Method

Cut the fish into bite-size pieces and place in a glass or plastic bowl (avoid metal as it will react with the lime juice). Add the lime juice and salt. Mix well, cover and marinate in fridge for 6-10 hours.

Just before serving, add coconut cream, onion, and the pepper. Stir thoroughly then place onto serving platter using slotted spoon. Top with chopped tomatoes and coriander.

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