salt spring 17

KOKODA >
Ingredients
1 white fish fillet (about 1kg), skinned and pin-boned
(use snapper, blue-eye trevalla or tuna)
juice of 2 large limes
1 small red onion, finely diced
4 small green chillies, chopped
3 vine-ripened tomatoes, peeled and diced
250ml coconut cream
1 tsp cracked black pepper
salt
1/ 2 bunch coriander, sprigs picked, to serve
Method
Cut the fish into 1cm pieces and place in a bowl with
the lime juice. Toss to coat and leave for 30 minutes or
until the fish turns opaque. Add the onion, chillies and
tomatoes, and combine well.
Add the coconut cream and pepper. Season with salt.
Serve immediately, scattered with the coriander.
SMOKED TROUT TOSTADA
(TOSTADAS DE TRUCHA AHUMADA)
Excellent quality smoked trout, such as Petuna, can be found
in delis and speciality stores. The flavour of the smoked trout
is wonderfully complemented by pepian sauce, a southern
Mexican speciality usually made from toasted pumpkin seeds,
sesame seeds or a mixture of the two. The toasted seeds give
a beautiful nutty flavour to the sauce with just a hint of heat
from the chilli pequin. These smoked trout tostadas are quick,
easy and the perfect summer party food
52 salt
CHEF’S NOTE
This pepian base works wonderfully for
canapes of smoked trout tostadas, but
to serve in its more common form as a
sauce you can simply add chicken stock
and seasoning until the paste has a more
sauce-like consistency. Serve with chicken,
prawns, pork or steamed vegetables.