Recipes by Neil Sapitula, Saltwater Seafood Bar a& Grill, Images by Brydie Thompson
As we move into spring we get very excited that raw fish dishes come back into season and there’s none better than kakoda. The perfect dish to serve as an entrée at your dinner party. The recipe states that at the end to refrigerate for a further 10 minutes. This could be extended to a few hours to enable you to do all the work before your guests arrive and just plate when needed.
300g fresh kingfish (or any white fish)
pinch of salt
1 small red onion
1 green capsicum, seeds removed and finely diced
1 tomato, seeds removed and finely diced
1 small Lebanese cucumber, seeds removed and finely diced
1 red chilli, seeds removed and finely sliced
200ml coconut milk
small handful of parsley, finely chopped
2 tsp brown sugar
Dice the kingfish into small cubes and place into a non-reactive bowl. Zest and juice the lemons, then add into the bowl with the fish along with a pinch of salt. Stir to coat, then refrigerate for at least 30 minutes.
Finely slice the red onion, then place into a bowl of ice water for 2 minutes to help remove a bit of the pungency. Drain well, then add into a large bowl along with the rest of the ingredients, including the marinated fish. Stir well, then refrigerate for a further 10 minutes. We recommend serving the kokoda in cos lettuce cups.