Melanesian-inspired Kokoro with Coconut Rice

Ingredients

In this Melanesian adaptation of Kokoro, we incorporate the use of coconut milk and tropical spices to infuse the dish with the flavors of Melanesian cuisine. The original Japanese Kokoro typically uses soy sauce, mirin, and sake for marinating the fish, while our version incorporates lime juice, ginger, and coconut milk to create a tangy and tropical twist. We alse have the original recipe for Kokoro, so you can check it out.

• 500g (1.1 lb) fresh tuna or mahi-mahi fillets 500g (1.1 lb) fresh tuna or mahi-mahi fillets
• 4 tablespoons lime juice 4 tablespoons lime juice
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 cup coconut milk 1 cup coconut milk
• 2 cups jasmine rice 2 cups jasmine rice
• 1 ½ cups water 1 ½ cups water
• 1 teaspoon turmeric 1 teaspoon turmeric
• 2 whole cloves 2 whole cloves
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, soy sauce, grated ginger, and coconut milk. Mix well.
2. 2.
   Cut the fish fillets into bite-sized pieces and place them in the marinade. Let it marinate for at least 30 minutes in the refrigerator.
3. 3.
   In a saucepan, rinse the jasmine rice under cold water until the water runs clear. Drain well.
4. 4.
   In the same saucepan, add the rice, water, turmeric, cloves, and a pinch of salt. Stir well.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
6. 6.
   While the rice is cooking, preheat the grill to medium-high heat.
7. 7.
   Remove the fish from the marinade and discard the marinade.
8. 8.
   Grill the fish for 3-4 minutes on each side, or until cooked through and slightly charred.
9. 9.
   Serve the grilled fish over a bed of fragrant coconut rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Tuna or mahi-mahi fillets — Choose fresh and firm fillets for the best flavor and texture.
• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing easily.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the marinade.
• For a tropical twist, garnish the dish with freshly grated coconut.
• Substitute jasmine rice with basmati rice if desired.
• Experiment with different types of fish, such as snapper or grouper, for a variety of flavors.
• Serve with a side of fresh tropical fruits, such as pineapple or mango, to complement the dish.

Serving advice

Serve the Melanesian-inspired Kokoro with Coconut Rice as a main course, accompanied by a fresh green salad or steamed vegetables. The vibrant colors and flavors of the dish make it an impressive centerpiece for any dinner party or special occasion.

Presentation advice

Arrange the grilled fish pieces over a mound of fragrant coconut rice on a large serving platter. Garnish with sprigs of fresh cilantro and a sprinkle of lime zest for an elegant and tropical presentation.