Ingredients with Measurements:
- 1 lb of fresh kokoda (also known as mahi-mahi or dolphinfish), cut into bite-sized pieces
- 1 cup of coconut milk
- 2 cups of fish stock
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 1 tablespoon of red chili flakes
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the grated ginger, minced garlic, and red chili flakes. Cook for 1-2 minutes until fragrant.
3. Add the fish stock and coconut milk to the pot. Bring to a boil.
4. Reduce the heat to medium-low and add the kokoda pieces to the pot. Simmer for 5-7 minutes until the fish is cooked through.
5. Add the fish sauce, lime juice, salt, and pepper to the pot. Stir to combine.
6. Ladle the soup into bowls and garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for sautéing and boiling, medium-low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Total fat: 18g
Saturated fat: 12g
Cholesterol: 70mg
Sodium: 600mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugar: 2g
Protein: 28g
Substitutions for ingredients:
- Kokoda can be substituted with any firm white fish, such as cod or halibut.
- Fish stock can be substituted with chicken or vegetable stock.
- Red chili flakes can be substituted with fresh red chili peppers or cayenne pepper.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use shrimp instead of kokoda for a different seafood twist.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Adjust the amount of red chili flakes to your desired level of spiciness.
- Serve the soup with a side of crusty bread or rice for a more filling meal.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with fresh cilantro and a lime wedge.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Pair the soup with a crisp white wine or a cold beer.
Suggested side dishes:
Crusty bread or rice.
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or a dollop of sour cream to balance out the heat.
- If the soup is too thin, add more fish or vegetables to thicken it up.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Kokoda is a traditional dish from Papua New Guinea, where it is typically made with raw fish marinated in lime juice and coconut milk.
Flavor profiles:
This soup is spicy, creamy, and tangy, with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the soup as a light lunch or dinner, or as a starter to a larger meal.
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Region: Fijian