Weekend Treats: Trevally Kokoda

Long Lunch 26/10/2018
Photo: Geoff Tippett.

Geoff Tippett from The Shucker Brothers, Auckland joins The Long Lunch today for Weekend Treats.

He shares his recipe for Shucker Brothers Trevally Kokoda:

Tuong

  • 10 small long chillies, coarsely chopped

  • 3 cloves garlic

  • 30ml white vinegar

Blend all together to a fine paste and jar up. Will keep a few days

Nouc Cham

  • 200 ml water

  • 100 gms sugar

  • 200 ml white vinegar

  • 200 ml fish sauce

  • 5 Tblsp lime juice

Whisk all the ingredients together until the sugar has dissolved. Transfer to a sterilised jar and store in the fridge for up to three weeks

Dressing

  • 160 ml Nuoc Cham

  • 30 ml Tuong

  • 110 ml coconut cream

  • Juice of 1 lime

To make dressing, whisk ingredients until well combined

The rest

  • 400 gms sashimi grade trevally, skinned and boned

  • 2 small long red chilli, thinly sliced

  • 8 Curious Croppers mixed colour tomatoes, cut in quarters

  • 140 gms young coconut flesh, cut into thin strips

  • 20 gms grated coconut

  • 30 coriander leaves

  • 100 gms salted cucumber [sliced medium-thinly across, salted for one hour, then washed and dried, can be made two days ahead]

  • 1 red Asian shallot, thinly sliced

Slice the trevally into thin/ish strips. Transfer into a serving bowl along with 200 ml of the dressing, toss well and leave for five minutes to marinate. Add the remaining ingredients and handle lightly to combine. Serve.

The Long Lunch with Lynda Hallinan, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.

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