Saturday, July 7, 2007

FISH KOKODA (Marinated Fish with Coconut Cream)

First of all, fillet and skin fish

When you have 3 pound fish, cut fish into 1/2 inch cubes. Place in a pyrex bowl, and cover with lemon juice. Leave in refrigerator for at least 2 hours. Grate very finely the flesh of 3 coconuts, place in a bowl and add 1 tabelspoon cold water and work with hands , then squeeze through a fine cloth until every bit of juice is extracted. (This only applies if you grate fresh coconut). The 3 coconuts however can be an equivalent of 2 tins of coconut millk that you buy from the shop. This may apply for those living overseas who may not have access to fresh coconut, unless you live close to the Moshims Shop, if you live in NZ. Anyway, to the lolo (coconut cream), add a pinch of salt, pepper, 3 finely chopped onions, chill until thick. One hour before serving, our lemon juice off fish, add fish to the lolo, return to refrigerator until ready to serve.

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