Kokoda fish

Paradise - - Living -


1 kg of fish fil­lets (any firm white fil­lets), 1 cup lime or lemon juice, 1 clove gar­lic (crushed), ½ to ¾ cup of co­conut cream.


sliced hard boiled eggs, onion rings, cu­cum­ber and sliced to­mato


Re­move skin and bones from the fish and cut into 1cm cubes. Put in a glass or earth­en­ware bowl and pour juice over. Cover and re­frig­er­ate for six to eight hours, turn­ing from time to time with a spoon. Take fish from bowl and drain off juice. Mix the gar­lic with the co­conut cream. Di­vide fish into six 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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