Kokoda Salad
Ingredients
- 600 grams Firm white fish fillets Cut into 2cm cubes
- 1 cup Vinegar White or cider
- ½ cup Lime juice Or more to taste
- 1 tbsp Coriander leaves and stalks Finely chopped
- 1 Fresh chilli Seeded and finely sliced
- 250 mls Coconut cream
- 1 ½ cups Cherry tomatos halved
- 1 Red pepper Cored, seeded and sliced
- 2 Spring onions Thinly sliced
Instructions
- Sprinkle fish with the vinegar and allow to marinate for 1 hour.
- Rinse fish carefully with cold water and drain well. Put the fish in a bowl and pour over lime juice, add the coriander and chilli and mix well. Set aside for 15 min.
- Add the coconut cream, tomatos, peppers and spring onions. Mix well, taste and season with salt and fresh ground pepper