Kokonda – Raw fish in lemon and coconut milk

Ingredients for 4 servings:

• 400 g fish fillet(s), e.g. Marlin steak or firm sea fish
• 4 lemons, juice
• 1 bunch of coriander leaves
• 1 carrot(s)
• 1 chili pepper(s)
• 1 onion(s)
• 1 spring onion(s)
• 1 coconut
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

a dish from the Fiji Islands, very very tasty!

Marinate the finely chopped fish in lemon juice for 12 hours. The fish is best cut when it is still half frozen. Then chop all the other ingredients very finely and mix them in. Give the coconut a few light taps on the side with a hammer or meat cleaver using the blunt end, turning it a little at a time, until the nut breaks exactly in half. The water isn’t needed. Remove the coconut flesh from the nut and grate it finely, for example, using a food processor. If you have a coconut scraper, use that, of course. Add three tablespoons of water to the grated coconut and massage it lightly with your hands. Then press the mixture with your hands and pour the milk through a sieve. Add the milk to the fish and serve. This recipe tastes neither of fish nor of coconut. In Fiji, it is served with dahlo or cassava. In Europe, I would serve it with a jacket potato. Or serve it as a starter with a few lettuce leaves in a martini glass.