Kokoda-Style Marinated Fish Salad
The Quirky Foodster Team
Ingredients
- Very fresh firm white fish, diced — 400 g (14.1 oz)
- Lime juice — 1 cup
- Coconut cream — 1/2 cup
- Small tomato, diced — 1
- Cucumber, diced — 1/2
- Small red onion, finely sliced — 1
- Salt, — to taste
Method
- Place the diced fish in a bowl and cover with lime juice, ensuring it is fully submerged.
- Refrigerate for 20 to 30 minutes, until the fish turns opaque.
- Drain off most of the lime juice, leaving a small amount for flavour.
- Fold in the coconut cream, tomato, cucumber, and red onion.
- Season with salt and serve chilled.
Introduction: Fresh fish is 'cooked' in citrus juice and folded through coconut cream and diced vegetables, a Pacific classic enjoyed at gatherings across the Solomon Islands.
Cultural Background: Fresh fish is 'cooked' in citrus juice and folded through coconut cream and diced vegetables, a Pacific classic enjoyed at gatherings across the Solomon Islands.
Tips: Use only the freshest fish available and keep it chilled at every stage of preparation.
Variations: Replace the fish with diced firm tofu for a vegetarian and vegan version of this salad.
Storage: Best eaten the day it's made; refrigerate any leftovers in an airtight container for no more than a few hours.
Reheating: This dish is served cold and should not be reheated.
Nutrition: Approx. per serving: 230 kcal, 22 g protein, 13 g fat, 7 g carbohydrates, 1 g fibre.
FAQs:
Q: Is it safe to eat the fish without cooking it with heat?
A: The lime juice "cooks" the fish through acid denaturation; use only very fresh fish and keep it well chilled throughout.
Q: Can this be made ahead of time?
A: It's best served within a few hours of marinating, as the fish continues to firm up the longer it sits.
- Very fresh firm white fish, diced — 400 g (14.1 oz)
- Lime juice — 1 cup
- Coconut cream — 1/2 cup
- Small tomato, diced — 1
- Cucumber, diced — 1/2
- Small red onion, finely sliced — 1
- Salt, — to taste
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