Dishing Up Some Tasty Content

DAN HONG: FIJIAN-STYLE SASHIMI of TREVALLY


October 2014

Dish-pig Dan Hong 4
RECIPE + WORDS by DAN HONG

 

A dish influenced by one of my best friends, fellow chef, Louis Tikaram. Louis has a Fijian background and he once told me about one of Fiji’s national dishes, called kokoda, which incorporates coconut milk into a ceviche mix. This is my take on kokoda (pronounced kokonda), which infuses some of my Vietnamese heritage into the dish. When I asked Louis what he thought about me doing that, he said: ‘Sounds tasty.’ And that’s what the food at Ms G’s is all about: tasty.

Serves 2

DRESSING

80 ml (2 1/2 fl oz / 1/3 cup) nuoc cham
55 ml (1 3/4 fl oz) coconut cream
1 tablespoon ót tuóng
juice of 1/2 lime

Whisk all of the ingredients together in a bowl until well combined.

THE REST

200 g (7 oz) piece of sashimi-grade trevally, skinned and boned
1 small long red chilli, thinly sliced
4 cherry tomatoes, quartered
70 g (2 1/2 oz) young coconut flesh, cut into thin strips
50 g (1 3/4 oz) salted cucumber
15 coriander (cilantro) leaves
1 red Asian shallot, thinly sliced

Slice the trevally into thin strips.

Transfer the
fish to a bowl with the remaining ingredients.

Spoon about 100 ml (3 1/2 fl oz) of the dressing over the fish and mix well. Don’t worry if there looks like a lot of dressing, it starts to ‘cook’ the fish as you’re eating it, which is how it’s meant to be.

Serve in bowls and enjoy immediately.

Recipe and image from Mr Hong by Dan Hong (Murdoch Books, below)
$49.99, available now.

Dish-pig Dan Hong 1

 

 

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