Ingredients
Fresh coconut (grated) 1
Indian Salmon (fillet) 500 gm
Cilantro 2 tbsp
Garlic 2 cloves
Ginger 20 gm
Lime Juice 10 ml
Pineapple (chopped) 50 gm
Red Onion 25 gm
Coconut Water (fresh) 1/2 cup
Sriracha Sauce 10 gm
Red Pepper 20 gm
Tomato 20 gm
Sea Salt 1 pinch
Coconut Oil 10 ml
Coriander (chopped) 10 gm
Preparation
Marinate fillets with salt and lime juice for 15 minutes. Grill the fillets till well done in coconut oil. Cool and mince the fillets or flake with hands and mix chopped onion, coriander, sriracha sauce, grated fresh coconut, chopped ginger and chopped garlic. Shape them into gallettes, coat with fresh grated coconut and grill in coconut oil. Prepare the salsa by mixing chopped pineapple, tomatoes, cilantro, mint leaves, red pepper and coconut water and oil. Mix to prepare salsa. Serve the coconut fish cakes with the salsa.
(Courtesy: Gautam Mehrishi – Executive Chef, CREO, Vivanta New Delhi, Dwarka)