Fijian Kokoda-Inspired Coconut Fish

Ingredients

• 10 oz firm white fish fillet
• 1 cup light coconut milk
• 1 lime, zested and juiced
• 1 garlic clove, minced
• 1/2 red bell pepper, thinly sliced
• 1/2 cucumber, sliced
• 2 tbsp chopped cilantro
• 1 tsp grated ginger
• 1/2 cup cooked rice
• Salt and black pepper

Steps

1. Season fish with salt and gently poach it in simmering water until opaque, 5 to 7 minutes; drain and flake into large pieces.
2. Whisk coconut milk with lime zest, lime juice, garlic, ginger, salt and pepper in a bowl.
3. Briefly sauté pepper in a dry skillet until just tender, then cool for 2 minutes.
4. Fold fish, pepper, cucumber and cilantro into the coconut dressing without breaking up the fish too much.
5. Serve immediately over a small portion of warm rice.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.