Kokoda recipe

Managing to be both creamy and fresh at the same time, this kokoda makes a fabulous light entree, or can be served in shot glasses with a small fork as a cocktail snack.

Serves 4

600 grams trevally

2/3 cup freshly squeezed lime juice

2/3 cup coconut cream

½ small red onion, finely chopped

1 red chilli, sliced (a few slices reserved for garnish)

2 spring onions, finely sliced (2 tablespoons reserved for garnish)

1 yellow capsicum, finely chopped

8 cherry tomatoes, halved

¼ cup finely chopped coriander

Chop the trevally into 2cm pieces and put in a non-metallic bowl. Cover with the lime juice and stir well to combine. Cover and refrigerate for 2 hours, stirring after an hour to ensure all of the fish is coated in lime juice. Drain off 2 tablespoons of lime juice and add the coconut milk with all of the remaining ingredients.

Serve garnished with the reserved chilli and spring onions. Add sea salt, to taste.

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