Kokoda Fish
A delicious ceviche style appetizer from Papua New Guinea with a twist. You will love it!
Servings 4
Calories 395kcal
Ingredients
- 2 lbs white fish filet cut into bite size pieces
- 1 cup lemon juice fresh squeezed
- 1 clove garlic minced
- 3/4 cup coconut cream
- 2 eggs hard-boiled, diced
- 1/2 medium red onion sliced
- 1 cucumber peeled, seeded and diced
- 1 tomato diced
Instructions
- Put the fresh white fish pieces in a non-reactive container and pour over the fresh lemon juice. Cover and refrigerate, stirring occasionally to make sure all sides of the fish are cooked.
- Remove the fish and completely drain the lemon juice the fish was cooked in.
- Mix the minced garlic with coconut cream and set aside.
- To the fish, stir in gently the hard-boiled egg, tomato, cucumber and red onion.
- Put the kokoda fish into four separate serving bowls and pour over the coconut cream.
- Serve with fried taro root chips or fried plantains for an authentic Papua New Guinean treat!
Nutrition
Calories: 395kcal | Carbohydrates: 10g | Protein: 45g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 179mg | Sodium: 159mg | Potassium: 1350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 2.6mg