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 |
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Directions
- Make a "tuong" by blending chillies, garlic and white vinegar to a fine paste.
- Whisk in the fish sauce, coconut cream and lime juice until well combined.
- 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.
