• Thursday, October 1, 2020

Sashimi of Cobia
August 14, 2019

120g Cobia fillet, trimmed and cleaned

40ml Fresh coconut cream

40ml Green chili Koh Kong

30g Fresh coconut threads

10g Green chili, seeds removed and thinly sliced

20g Pomelo, shredded

10g Sweet basil leaves, picked and washed

Lime leaf, stem removed and thinly sliced

Lime cheeks


Green Chili Koh Kong

16 Green chilies deseeded and finely chopped

2-inch Ginger minced

4 Cloves garlic minced

6 Coriander roots washed and finely chopped

2 Large pinch salt

80g Palm sugar

Juice of 3 limes

Fish sauce to taste


1. In a mortar and pestle, pound together the chili, ginger, garlic, coriander roots and salt to a paste.
2. Add palm sugar and mix well to combine. Allow to sit for a minute or two.
3. Season the green chili dressing with lime juice and fish sauce to taste.

To serve:
1. Thinly slice the cobia fillets into 8 pieces and arrange concentrically on a plate.
2. Lightly squeeze a lime cheek over the fish to season.
3. Pour the fresh coconut cream and Koh Kong sauce over the fish pieces, partially covering.
4. Scatter the fresh coconut threads and green chili slices over the dressing and coconut cream.
5. Lay out the pomelo segments.
6. Finish with lime leaf, the sweet basil and chive flowers.