Kokonda

An adaptation of a South Sea Island dish, Kokonda (koh-kawn-dah) a spicy fish dish, ideal for a summer meal. Serve with a tossed green salad, and a well-chilled dry white wine such as Traminer.

1 ½ lb. white fish fillets, cooked, skinned and roughly chopped

4 tablespoons lime juice

4 tablespoons fresh lemon juice

4 oz. fresh coconut, grated

1 red pepper, white pith removed, seeded and shredded

1 green pepper, white pith removed, seeded and shredded

2 bananas, thinly sliced

4 medium-sized tomatoes, chopped

1 cucumber, peeled and diced

4 oz. canned pineapple, drained and chopped

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon ground cumin

Kolduny Litewskie, Lithuanian meat-filled pasta, can be served in hot consomme, or on their own with butter.

1 green chilli, finely minced

1 garlic clove, crushed

5 fl. oz. sour cream

2 tablespoons single cream

In a medium-sized dish, mix together the fish and lime and lemon juices.

Set the mixture aside to marinate in a cool place for 1 hour, basting occa-sionally.

Drain the fish, reserving

1 tablespoon of the marinade. Place the fish in a large serving bowl and add the remaining salad ingredients. Toss well with two large spoons and set aside.

To make the dressing, place the reserved marinade, the salt, pepper, cumin, chilli and garlic in a small mixing bowl.

Mix to a smooth paste. Gradually stir in the sour cream and the single cream.

Blend the dressing thoroughly and pour it over the salad. Toss well with two large spoons and chill in the refrigerator for 1 hour.

Remove the salad from the refrigerator and toss well before serving.

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