8:20

To Prep

9

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

10

SERVINGS

5

AVG RATING

(1 Member)

Fijian kokoda (raw fish salad)
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. Step 1

      Use a sharp knife to cut on either side of the centre line of bones in each snapper fillet, and discard the bones. Cut the snapper into 1cm pieces.

    2. Step 2

      Place the snapper and lemon juice in a large ceramic or glass bowl, and toss to combine. Cover with plastic wrap and place in the fridge for 8 hours or overnight to marinate, tossing occasionally with a wooden spoon. The fish will be white when ready.

    3. Step 3

      Add tomatoes, capsicum, onion, coconut cream and chilli to marinated fish, and stir gently to combine. Taste and season with salt and pepper.

    4. Step 4

      Line a serving bowl with the lettuce leaves. Spoon the kokoda onto the leaves. If you like, transfer portions of the kokoda and leaves into individual serving bowls.

    Note: Your fishmonger can remove the skin from the fish fillets. Make the salad to the end of step 2 up to 1 day ahead. Cover and place in the fridge. Continue from step 3, 1 hour before serving. Continue from step 4 just before serving.

  • Method
  • Notes
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