Raw fish kokoda

 

Photo: Creative Commons

Photo: Creative Commons

Grahame Thorne

500 grams of cod (fillet) 

1/2 litre freshly squeezed lemon juice 

1 can coconut milk 

onion 

tomatoes 

coriander 

green onion 

red chillies 

salt to taste 

Dry the fish well with a paper towel or clean cloth

Cut into cubes about 1.5 to 2 cubic cm

Pour into a bowl and pour in the lemon juice

Put in the bottom of the fridge to marinate (2 hours) while you prepare the other ingredients

Prepare in a different bowl:

Cut half an onion into fine cubes

Half a cup of freshly cut tomato cubes 

Half a cup of coriander and green onion 

Diced chillies (as much or little, according to your preference) 

After 90 to 120 minutes of marinating, you can now drain the citrus. The fish cubes should be white by now. You can wash the citrus off under a running tap, but I prefer to keep the taste to add to the flavor. Pour the coconut milk into the fish and add the other ingredients and mix. Add salt to taste. 

Serve in small bowls. It goes well with bread rolls.

For more on the star of Thorney's Cooking Central and the former All Black's foray into food visit www.dogsdoroam.co.nz