Kokoda

Recipe Ingredients

500		Firm fleshed white fish
4 tablespoons	60ml	Lime juice
1		Thick coconut cream
1		Spanish onion chopped (large)
1 teaspoon	5ml	Chiles chopped
1 teaspoon	5ml	Red capsicum diced (medium)
1 cup	146g / 5.1oz	Chopped shallots
1 cup	62g / 2.2oz	Ripe tomato diced (large)
		Salt and ground pepper

Recipe Instructions

Put fish in a stainless steel or glass bowl, pour over lime juice.

Mix juice into fish and leave to marinade at least four hours in refrigerator. Add coconut cream and all other ingredients.

Mix gently and serve ice cold as an appetizer.

Source:
Maggie Workman

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