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22.07.2011 02:45:41

Carlos Dobson

This refreshing seafood dish is both healthy and easy to prepare.

In Fiji it is traditionally served as an appitizer offering the palate a refreshing 'zing' due to the lime and lemon juice in the marinade.

This was a useful way for the Fijians to prevent their catch going to waste. The fish in this recipe can easily be substituted for scallops, prawns and oysters offering a variety to the salad.

Heres what to do:

Kokoda (coco-NDAH)

Serves 2

400gm White Fish (Kingfish, Shark, Snapper)

Juice of 2-3 Lemons and/or Limes

1 Chilli, chopped

1 small sliced Red Onion

1 C Red & Green Capsicum, sliced

1 Tomato, diced

400ml Coconut Cream (Lite if you like) or 2 Fresh Coconuts

Preparation

1. Cut fish in to 2cm cubes and place in a bowl, covering with lemon and lime juice. Add the chopped chilli and stir. Place in refrigerator for at least 2 hours, up to 6 hours. The acid in the Lemons and Limes will 'cook' the fish, turning it from a transparant flesh to a white colour.
2. If using fresh coconuts, grate or shred the flesh into a bowl then squeeze out the 'milk' for later use. If using the canned variety skip this step.
3. Drain the lemon/lime juice from the bowl.
4. Place onion, capsicums and tomato in to the bowl with fish then add coconut milk/cream to taste.
5. Allow to stand for 5-10 minutes then serve.

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