Raw fish salad

Raw fish salad

Kokoda

By
From
My Feast
Serves
6
Photographer
Chris Chen

Kokoda is a seafood salad, similar to ceviche, made with fish, tomato, coconut cream and various spices and seasonings. It is loved all over the Pacific and is known as ika mata in the Cook Islands.

Ingredients

Quantity Ingredient
1 rainbow runner fillet, skinned and pin-boned, (or you could use snapper, blue-eye trevalla or tuna)
2 large limes, juiced
4 small green chillies, chopped
20g candied nutmeg, finely diced, (see glossary)
3 vine-ripened tomatoes, peeled and diced
250ml coconut cream
1 teaspoon cracked black pepper
salt, to taste
1/2 bunch coriander, sprigs picked, to serve

Method

  1. Cut the fish into 1 cm pieces and place in a bowl with the lime juice. Toss to coat and leave for 30 minutes or until the fish turns opaque.
  2. Add the onion, chilli, candied nutmeg and tomato and combine well.
  3. Add the coconut cream and pepper and season with salt. Serve immediately, scattered with the coriander.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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