For a light and refreshing appetizer this Easter, try Chef Caroline’s coral trout Kokoda.
Recipe by Caroline - Head Chef
Portions: Serves four
Ingredients
- 2 fillets of Coral Trout
- 2 bush limes, juiced
- 2 cumquats, juiced
- 1⁄4 carrot, finely grated
- 1⁄2 red capsicum, finely diced
- 1⁄2 green capsicum, finely diced
- 1 shallot, finely diced
- 1 bongo chilli, finely diced
- 2 spring onions, finely chopped
- 2 cups of coconut milk
- Handful of coriander, finely chopped
- Sea Salt
Method
- In a mixing bowl, toss the coral trout with half a tablespoon of sea salt
- Add the lime and cumquat juice
- Allow the fish to marinate for five minutes, stirring after two
- Mix one final time and strain, reserving the juice for later use
- In a clean bowl, combine the remaining ingredients, stirring to incorporate
- Taste, adding the reserve juice as needed to increase the acidity. Season with salt
- Chill in the fridge for approximately 20-minutes
- Serve with your favourite crisps
Similar to a ceviche, Chef Caroline’s Kokoda is light, refreshing and extremely tasty.