Samoan Oka-Inspired Coconut Fish Salad

Ingredients

• 10 oz firm white fish fillet
• 1 cup light coconut milk
• 1 lime, zested and juiced
• 1/2 cucumber, diced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 2 tbsp chopped cilantro
• 1 tsp grated ginger
• 1 small cooked sweet potato, sliced
• Salt and black pepper

Steps

1. Poach fish in gently simmering salted water until opaque and flaky, then cool slightly and break into large flakes.
2. Whisk coconut milk, lime zest, lime juice, ginger, salt and pepper in a medium bowl.
3. Briefly sauté bell peppers until barely tender, then let them cool for 2 minutes.
4. Fold fish, cucumber, peppers and cilantro into the dressing.
5. Serve with sliced cooked sweet potato while the salad is fresh.

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.