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Recipe: Oka – Marinated Raw Fish With Kara Coconut Cream

Posted in: Aunty's Kitchen,

The Ingredients…

  • 2 Whole Trevalli (or snapper) filleted and skinned
  • 1 Cup Finely Chopped Spring Onion
  • 1 Cup Diced Cucumber
  • 1 x Cup diced Tomatoes (without seeds and Pulp)
  • 6 Limes (or lemons) depending on taste
  • Salt
  • Cold water to dilute if cream is too thick or reduce Coconut Cream Qty.
  • Fresh Chillies (to taste)

Putting it all together …

  1. Chop up fish fillets into about 1cm pieces and place in a bowl
  2. Squeeze limes (lemons) onto fish and add about a tablespoon of salt.(I love using Coarse Himalayan Pink Salt)
  3. Cover and leave in the fridge for about 30mins (or less time depending on how “raw” you prefer the fish to be).
  4. Drain fish of the lime/salt liquid and add Cucumber, Spring inions, Tomatoes and KARA COCONUT CREAM and gently mix altogether.
  5. Add more Lime, salt and chillies to taste.
  6. For an Asian Flavour … add a tablespoon of fresh chopped Coriander for something a little different.

Impress your family serving this at your next BBQ or even at a party as hors d’oeuvres in a shot
glass with cubes of deep fried taro

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