Ingredients
600g fresh fish (tuna belly, if possible), diced into 2cm cubes
4 cloves garlic, minced
3cm piece ginger, grated
2 tsp sesame seeds, toasted
1 Tbsp soy sauce
1 Tbsp sesame oil
Sea-salt flakes and freshly ground black pepper, to season
1 fresh mature coconut (with brown husk)*
1 large green mango*, peeled, cut into fine batons
1 red onion, finely sliced
1 red banana chilli, finely sliced
1⁄2 cup alfalfa sprouts
4 green shallots, finely sliced
1 Tbsp extra virgin olive oil
Juice of 2 limes
*Available at Asian supermarkets
Method
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Put fish in a glass or ceramic bowl. Add garlic, ginger, sesame seeds, soy and sesame oil. Season generously. Mix, cover and put in fridge for 30 minutes to marinate.
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Meanwhile, crack open coconut, remove meat and grate coarsely. Transfer to a large bowl. Add mango, onion, chilli, sprouts and 1⁄2 of the shallots. Toss and season. Drizzle with oil and lime juice.
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Mix remaining shallots through poké and serve with coconut salad.