Fijian Kokoda

By Dixie Elliott

Fijian Kokoda
Kokoda recipe, brought to you by MiNDFOOD.

Serves 6

750g very fresh boneless white

fish fillets, skin removed

165ml coconut milk

6 limes, shredded rind and juice

white pepper

2 tomatoes, halved, pulp removed, finely diced

1 long red chilli, deseeded and finely diced

3 spring onions, finely shredded

½ bunch coriander, leaves removed

banana leaves, to serve

lime wedges, to serve

1 Cut fish into wafer thin slices.

2 Combine coconut milk and lime juice in a ceramic bowl. Season well with salt and white pepper. Add fish and toss until well combined. Cover and refrigerate for 1 hour.

3 Drain fish. Place fish slices onto serving plates placed on 
top of banana leaf. Top with 
lime rind, diced tomato, red chilli, shredded spring onion 
and coriander leaves. Serve 
with lime cheeks on the side.

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