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.
|20 small||Long red chillies, coarsely chopped|
|60 ml||White vinegar|
|160 ml||Fish sauce|
|110 ml||Coconut cream|
|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|
- 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.
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