Fijian-Style Sashimi of Trevally


Preparation info

  • Difficulty


  • Serves


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.



  • 80 ml ( fl oz/ cup) nuoc cham (Essentials)
  • 55 ml ( fl oz) coconut cream
  • 1 tablespoon ót tuóng (Essentials)
  • juice of ½ lime

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 ( oz) young coconut flesh, cut into thin strips
  • 50 g ( oz) salted cucumber (Essentials)
  • 15 coriander (cilantro) leaves
  • 1 red Asian shallot, thinly sliced



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

The Rest

Slice the trevally into thin strips. Transfer the fish to a bowl with the remaining ingredients. Spoon about 100 ml ( 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.