Almost Kokoda

This recipe is a go-to for the hottest days of summer when you just can’t be bothered turning on the stove. Based on the classic Fijian dish, Kokoda, this dish features the tang of lime and the tropical creaminess of coconut, all with minimal effort or expense. Traditional Kokoda is made with raw fish “cooked” by marinating it in lime juice overnight. If the idea of raw fish - or the cost of fresh fish - freaks you out, you’ll be glad to know that this dish substitutes with inexpensive surimi. Don’t have all of the ingredients? Substitute the salad vegetables of your choice.

Ingredients

• 500 grams surimi

• 1 tin coconut milk (400mls)

• 3 chilis or 1 capsicum, chopped small

• 1 red onion, chopped small

• 1 tomato, chopped small

• 4 tablespoons lime juice

• fresh parsley or coriander (optional)

Directions

1. Break up surimi in a large bowl.

2. Mix in lime juice.

3. Toss through chopped chilis, onion and tomato.

4. Pour coconut milk over the mixture and mix through.

5. Serve the traditional way in a bowl, or drain the excess coconut milk and serve on a bed of lettuce. Garnish with fresh parsley or coriander if desired.

Four servings