Head Chef of the Sheraton Resort and Spa Tokoriki Island, Adriano Avino, gave us a cooking demonstration of the most delicious salad in the world – Kokoda! If you love raw fish salad as much as we do you simply must have a go at making it yourself using this easy recipe, who knew something so simple could pack so much yum!
1 white fish fillet (about 1 kg), skinned and pin-boned (or you could use snapper, blue-eye trevalla or tuna)
Juice of 2 large limes
1 small red onion, finely diced
4 small green chillies, chopped
3 vine-ripened tomatoes, peeled and diced
250ml (1 cup) coconut cream
1tsp cracked black pepper and salt
1/2 bunch coriander, sprigs picked, to serve
Cut the fish into 1cm pieces and place in a bowl with the lime juice. Toss to coat and leave for 30 minutes or until the fish turns opaque. Add the onion, chilli, and tomato – combine well. Add the coconut cream, pepper, and season with salt.
Serve immediately, scattered with coriander.
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