Kokoda
Photography 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.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.