Ingredients with Measurements:
- 1 lb. of fresh white fish (such as snapper or cod), cut into small pieces
- 1 cup of coconut cream
- 1/2 cup of lime juice
- 1/2 cup of diced tomatoes
- 1/2 cup of diced red onion
- 1/2 cup of diced cucumber
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the coconut cream and lime juice. Whisk until well combined.
2. Add the diced tomatoes, red onion, cucumber, cilantro, and green onions to the bowl. Mix well.
3. Add the fish pieces to the bowl and mix until the fish is well coated with the coconut-lime mixture.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or until the fish is fully cooked.
6. Serve the Kokoda Fish chilled, garnished with additional cilantro and green onions.
Time:
Preparation time: 15 minutes
Cooking time: None (refrigerate for at least 1 hour)
Temperature:
Refrigerate for at least 1 hour
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 8g
Protein: 22g
Substitutions for ingredients:
- You can use any type of fresh white fish for this recipe.
- If you don't have coconut cream, you can use coconut milk instead.
- You can substitute the lime juice with lemon juice.
Variations:
- You can add diced avocado to the mixture for a creamier texture.
- You can add diced mango or pineapple for a sweeter flavor.
- You can add diced jalapeno or chili peppers for a spicier version.
Tips and tricks:
- Make sure to use fresh fish for this recipe.
- You can adjust the amount of lime juice and coconut cream to your liking.
- You can serve this dish with crackers or tortilla chips.
Storage instructions:
- Store any leftover Kokoda Fish in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This dish is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the Kokoda Fish in a large bowl or individual bowls.
- Garnish with additional cilantro and green onions.
Garnishes:
- Additional cilantro and green onions.
Pairings:
- Serve with a side of steamed rice or quinoa.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans.
- A side salad with mixed greens and a vinaigrette dressing.
Troubleshooting advice:
- If the fish is not fully cooked after refrigerating for 1 hour, you can leave it in the refrigerator for an additional 30 minutes to 1 hour.
Food safety advice:
- Make sure to use fresh fish and refrigerate the dish promptly after preparing.
Food history:
- Kokoda Fish is a traditional dish from the Pacific Islands, particularly Papua New Guinea.
Flavor profiles:
- The dish has a creamy and tangy flavor from the coconut cream and lime juice, with a fresh crunch from the vegetables.
Serving suggestions:
- Serve as an appetizer or a light lunch.
Related Categories
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Region: Papua New Guinean