Kokoda Fish

• 1 Kg of fish fillets (any firm white fillets)

• 1 cup lime or lemon juice

• 1 clove garlic (crushed)

• ½ to 3/4 cup of coconut cream

garnish: sliced hard boiled eggs, onion rings, cucumber and sliced tomato

Remove skin and bones from the fish and cut into 1 cm cubes. Put in a glass or earthenware bowl and pour juice over. Cover and refrigerate for 6 to 8 hours turning from time to time with a wooden spoon.

Take fish from bowl and drain off juice. Mix the garlic with the coconut cream. Divide fish into 6 bowls and pour the coconut cream over the fish. Garnish with eggs, onions, cucumber and tomatoes.

If available serve with baked bread fruit and baked bananas