Fiji Kokoda

Ingredients: 2 White Fish Fillets Juice from 3 large limes ½ teaspoon sea salt 1 cup Coconut Cream (be sure to use the cream and not the milk) 1 Onion, finely chopped 1 hot pepper, deseeded and finely chopped 2 Tomatoes, deseeded and finely chopped

Cooking Instructions: Cut the fish into bite-size pieces and place in a glass or plastic bowl (avoid metal as it will react with the lime juice and ruin your dish) Add the lime juice and salt. Mix well, cover and marinate in fridge for 6-10 hours. Just before serving, add coconut cream, onion, and the pepper. Stir thoroughly then place onto serving platter using slotted spoon. Top with chopped tomatoes and serve with a flourish.

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