I was at the local market at 7 this morning (or 6, since the market's across the border in Queensland, which is in a different time zone). The fish monger there had some spanish mackerel that was caught in the early hours of this morning - yes, even earlier than 6. I decided to use half of it to make kokoda, the Fijian dish of fish marinated in lime juice. There are a few differences between kokoda and ceviche (which is one of my fave Mexican ways with fish). The main one is that the Fijians add coconut cream to kokoda. The end result is light, zingy and unreasonably good for you. I sealed the other half in cryovac to use Monday night - with some shiitake and enoki I also bought at the markets.
KOKODA
The Kokoda Trail is one of the world's great treks, linking the southern and northern coast of Papua New Guinea, it is a challenge to be enjoyed by the fit bushwalker. The Kokoda Trail and Sogeri area have a history of bitter fighting between Australian and Japanese armies during the early days of the war in the Pacific in World War II.Kokoda Track
ReplyDelete