Fijian kokoda (raw fish salad)

The lemon juice "cooks" the fish in this tasty salad recipe.

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Hello everybody, hope you're having an amazing day today. Hey everyone, it's Louise, enjoyable to my recipe page. Today, we're going to prepare a special dish, Fijian kokoda (raw fish salad). One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Fijian kokoda (raw fish salad) is one of the most well liked of current trending foods in the world. It's easy, it is fast, it tastes yummy. It's appreciated by millions daily. They are nice and they song wonderful. Fijian kokoda (raw fish salad) is something which I've loved my whole life.

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To get started afterward this particular recipe, we must prepare a few ingredients. You can have Fijian kokoda (raw fish salad) using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Fijian kokoda (raw fish salad):

1. 850g (about 4) snapper fillets, skin removed
2. 185ml (3/4 cup) vivacious lemon juice
3. 2 ripe tomatoes, diced
4. 1 green capsicum, halved, deseeded, diced
5. 1 brown onion, diced
6. 100ml coconut cream
7. 1 large lively red chilli, halved, finely chopped
8. Salt & freshly arena pitch black pepper
9. 3 green oak leaf lettuces, stems trimmed, washed, dried

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Steps to make Fijian kokoda (raw fish salad):

1. Use a scratchy knife to cut in relation to either side of the centre line of bones in each snapper fillet, and discard the bones. Cut the snapper into 1cm pieces.
2. Place the snapper and lemon juice in a large ceramic or glass bowl, and toss to combine. Cover similar to plastic wrap and place in the fridge for 8 hours or overnight to marinate, tossing occasionally as soon as a wooden spoon. The fish will be white in the manner of ready.
3. mount stirring tomatoes, capsicum, onion, coconut cream and chilli to marinated fish, and burden gently to combine. Taste and season in the vent of salt and pepper.
4. Line a serving bowl unconventional than the lettuce leaves. Spoon the kokoda onto the leaves. If you like, transfer portions of the kokoda and leaves into individual serving bowls.

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