Papa New Guinea Kokoda Fish

Ingredients:

1 kg of fish fillets (any firm white fillets)

1 cp lime or lemon juice

1 clove garlic, crushed

½ to 3/4/ cup of coconut cream

Cooking Instructions:

Garnish: sliced hard boiled eggs, onion rings, cucumber and sliced tomato. Remove skin and bones from the fish and cut into 1 cm cubes. Put in a glass or earthenware bowl and pour juice over. Cover and refrigerate for 6 to 8 hours turning from time to time with a wooden spoon. Take fish from bowl and drain off juice. Mix the garlic with the coconut cream. Divide fish into 6 bowls and pour the coconut cream over the fish. Garnish with eggs, onions, cucumber and tomatoes. If available serve with baked bread fruit and baked bananas.

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