Kokoda
Photography by Sarah Tuck.
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
INGREDIENTS
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
sea salt, to taste
METHOD
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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!