- 3 tablespoons sunflower oil
- 1 red onion, diced
- 3 garlic cloves, finely chopped
- 1 teaspoon ginger, peeled and finely grated
- 2 long red chillies, seeds removed
- 1 ½ teaspoons garam masala
- 1 teaspoon mustard seeds, ground
- 1 teaspoon toasted cumin, ground
- 1 teaspoon turmeric, ground
- 2 medium red tomatoes, finely diced
- 680gm (1 ½ pounds) firm white fish, skinned and boned
- Juice of 1 lemon
- 400ml (1 ⅔ cups ) coconut milk
- Salt to taste
- Steamed basmati or jasmine rice for serving
- Freshly chopped coriander for garnish
- Lime wedges
- Place a large, heavy-bottomed pan over a medium heat and drizzle oil into the pan. Once heated, add the onion and sauté until the onion become transparent and soft. Then add garlic, ginger and chillies to the pan. Continue to cook until just fragrant and stir in the mustard seeds, garam masala, cumin and turmeric.
- Then add the tomatoes, stirring occasionally, until the tomatoes start to soften, (approximately 15 minutes). Reduce heat to a simmer, stir in the coconut milk, cook for 5 minutes. Then gently place the fish filets in the bottom of the pan surrounded by the sauce and drizzle lemon juice over the top. Cook for a couple of minutes then turn the fish pieces. Simmer until the fish is cooked through for no more than 5 minutes, ensuring you do not overcook the fish.
- Season to taste with salt and plate immediately with steamed rice, sprinkle with fresh coriander and serve with lime wedges on the side.
Pineapple and Mango Salsa
- 1 Pineapple, diced
- 1 medium mango, diced
- ½ small red onion, finely diced
- 1 medium tomato, diced
- 2 lemon/lime juiced
- 2 tablespoons sweet chilli sauce
- Lime wedges
Mix all ingredients together and refrigerate until ready to serve.
KOKODA (FIJIAN CERVICHE)
Serves 2 as a main course.
- 700g firm, white-fleshed, skinned, boned fish such as blue cod, John Dory or gurnard, cut into 2-3cm pieces
- ½ cup fresh lime juice
- 1 small red onion, finely chopped
- 1 hot chilli, thinly sliced
- 1 small carrot, grated
- ½ red capsicum, cored, seeded, diced 1cm
- 400g thick coconut cream
- 2 Tbsp chopped coriander
- Black pepper, freshly ground
- Cos lettuce leaves, for serving
- Put the fish in a non-reactive bowl and add the fresh lime juice.
- Mix well and set aside, stirring occasionally, for 45 minutes or until the fish turns white.
- Drain well and squeeze the fish lightly.
- Reserve in the refrigerator.
- Add all remaining ingredients and mix well.
- Taste and season with salt and freshly ground black pepper.
- Serve the cerviche on cos leaves.