Fijian-Style Sashimi of Trevally

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Preparation info

  • Serves

    2

    • Difficulty

      Medium

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

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.