Summary

Ingredients

• 400 g fish fillet (s), e.g. marlin steak or firm sea fish
• 4 lemon (s), juice of it
• 1 bunch of coriander greens
• 1 carrot (s)
• 1 chilli pepper (s)
• 1 onion (s)
• 1 spring onion (s)
• 1 coconut
• 1 pinch (s) of salt

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Instructions

1. Marinate the chopped fish in lemon juice for 12 hours. The fish is best cut when it is still half frozen. Then cut all the other ingredients very small and mix in.
2. Give the coconut with a hammer or meat cleaver with the blunt side a few light blows on the side, always turning a little further, then the nut breaks exactly in half. The water is not used. Get the coconut meat out of the nut and grate it with a food processor, for example. If you have a coconut scraper, of course use that one.
3. Put three tablespoons of water on the grated coconut and massage a little with your hands. Then squeeze out the mixture with your hands and let the milk run through a sieve. Add the milk to the fish and serve.

Recipe Notes

This recipe doesn’t taste like fish or coconut. In Fiji there is also dahlo or kasava. In Europe I would serve a jacket potato with it. Or serve as a starter with a few lettuce leaves in a martini glass.