Salt Cod, Coriander and Coconut Salad - Chiquetaille
An original salad - packed full of flavour and zing. Serve as part of a Caribbean feast.
Preparation time: 20 minutes Quantity: Makes enough for 2 starters or 4 as a side dish Cooking time: 10 minutes
Ingredients
300g salt cod
1/2 fresh coconut
1 bunch / 5 tablespoons coriander
1 clove garlic
1/2 green chilli - finely chopped (optional)
a few twists black pepper
1/2 fresh lime - juiced
2 teaspoons coconut oil (or vegetable)
1 tablespoon vegetable oil
Method
- Soak the cod in cold water for a day, changing frequently to remove the salt
- Wash the cod thoroughly
- Break up the coconut in to manageable chunks, hard shell removed, brown outer-crust left on
- Heat up a char-grill or B.B.Q and char the coconut for 4-5 minutes on both sides until lightly browned on the edges
- Then char the cod until browned on both sides
- Cool both the coconut and cod
- Flake the cod, removing any bones and skin
- Grate the coconut
- In a bowl add all the ingredients, toss well and season with extra black pepper to taste
- For an exotic twist serve in coconut shells