Kokoda (Fijian Spicy Fish)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
4 large fillets of white fish such as mahi-mahi
juice of 3 large limes
1/2 tsp. salt
1cup fresh coconut cream
1 large onion, minced
1 small green chile, such as serrano, stemmed, seeded and minced
2 medium tomatoes, diced
1 bell pepper, stemmed, seeded and diced
Instructions:
Cut the fish into bite-sized pieces. In a non-reactive bowl, combine the fish, lime juice and salt, and marinate overnight in the refrigerator.
Remove the bowl from the refrigerator and add the coconut cream, chopped onion and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells).
Yields 6-8 servings.
Recipe from Patrick Holian.