My Kitchen

Pacific Rim Kokoda with rice crackers

Warmer weather is the perfect time to enjoy this succulent raw fish salad which has a myriad of names and recipe options.

BY MADAME LU’S KITCHEN

Serves 4 as a snack

Kokoda Ingredients 150gm snapper fillets, chopped into small bite-size pieces 1 cup lemon juice 1 red chilli, deseeded and finely chopped 2 ripe tomatoes, deseeded and finely chopped 1/2 medium-sized red onion, finely diced 1 avocado, stone and skin removed and cubed into bite-size pieces 1tbsp freshly grated ginger 1/4 cup coconut cream Large handful coriander, finely chopped 1/2tbsp fish sauce

Rice Crackers 8 rice paper sheets, each sheet trimmed and cut into 4 squares 1 1/2 cups of coconut oil (this can be reused)

Method: 1. In a medium-sized bowl (ceramic or glass), combine the snapper and the lemon juice together, cover and set aside in the fridge until the fish whitens, approximately one hour. 2. To make the rice crackers, heat the coconut oil in a saucepan over medium heat. Once the oil is hot enough, place four rice paper squares into the pot at a time. They will bubble and puff up. Remove from the oil once they are crispy and white. Set aside on a paper towel to drain and repeat with remaining paper sheets. 3. To assemble the Kokoda, drain the snapper from the lemon juice, mix through the chilli, tomato, onion, avocado, ginger, coconut cream, coriander and fish sauce. Add more fish sauce if not salty enough. 4. Transfer the Kokoda to a serving bowl and serve the rice crackers on the side. The Kokoda is best eaten immediately once you have put a spoonful on a cracker to avoid the cracker going soft.