Trevally kokoda

Tam West

Trevally is a bit like kingfish, so lends itself well to this Asian flavoured version of the Fijian raw fish dish, kokoda. For sustainability, Little Jimmy’s uses trevally — a quality second-tier fish. Russell uses a homemade nuoc cham for the dressing; fish sauce has been used as a substitute to make it easier for the home cook.

Dressing

20 small	Long red chillies, coarsely chopped
6 cloves	Garlic
60 ml	White vinegar
160 ml	Fish sauce
110 ml	Coconut cream
1	Lime, juiced

To serve

400 g	Trevally, skinned and boned, sashimi grade (Main)
2 small	Long red chillies, thinly sliced
8	Cherry tomatoes, halved
1	Coconut, 140g flesh from a young coconut, cut into thin strips, or use long strand desiccated coconut
1 small handful	Coriander leaves
100 g	Cucumbers, peeled, sliced, sprinkled with salt, reserved for 10 minutes, rinsed in cold water and squeezed dry
1	Shallot, thinly sliced

Directions

1. Make a "tuong" by blending chillies, garlic and white vinegar to a fine paste.
2. Whisk in the fish sauce, coconut cream and lime juice until well combined.
3. Slice the trevally into 1cm strips. Place in a stainless steel bowl with 200ml of the dressing and toss well. Leave for 5 minutes. Add the chilli, tomatoes, coconut, coriander, cucumber and shallot and combine gently using your hands. Serve in entree-sized bowls garnished with a little extra chilli, coconut and coriander and with a generous amount of dressing.

More recipes from Russell

• Sweet and sour lamb ribs
• Beef cheeks with beetroot puree confit baby beets and turnips