Tasman Cocktail or Kokoda
Serves 6
- 500g very fresh white fish no bones or skin – Blue Eye is perfect.
- Juice of 1 lemon’s or 4 limes
- 200ml coconut cream
- 200ml thick mayonnaise
- 6 spring onions
- 200ml natural yoghurt
- cucumber peeled, de-seeded and finely diced
- 3 celery sticks finely chopped
- 1 green capsicum finely chopped
Cut fish into 1 cm squares, trimming off any brown meat.
Place in a glass or china bowl and cover with lemon juice. Marinate for 2 hours.
Combine coconut cream, mayonnaise and yoghurt.
Strain the fish very thoroughly and add to the sauce.
Stir in the vegetables.
Serve in large cocktail glasses and decorate with lemon slices.