Fish Dish With A Marshallese Flair
The recent Hawaii Conservation Conference’s Public Day at the Hawaii Convention Center was an amazing day. Fun and educational for the whole family, it shined a spotlight on the environment. Activities included interactive exhibits, demonstrations, Knowledge in Motion Conservation film showings, food, and musical performances. It was a wonderful opportunity to learn more about Island conservation in Hawaii and the Pacific Islands.
Hawaii Conservation Alliance, the organization behind the initiative, recently appointed a new executive director, Lihla Noori, who is leading a major effort to promote environmental stewardship, get the community more involved, and help build more capacity for conservation work across Hawaii. Lihla’s career spans conservation work in the Marshall Islands, Mariana Islands, Guam and Micronesia.
Under Lihla’s leadership, the Hawaii Conservation Alliance is growing. The cooperative of conservation leaders represents 19 government, education and nonprofit organizations.
This recipe is dedicated to Lihla.
Coconut milk is high in phosphorus, magnesium and potassium and a good source of vitamins B, C and E, fiber and electrolytes. It is low in cholesterol, but high in saturated fat and calories, and contains calcium, iron, manganese, Omega- 6 fatty acids, folate and a host of other minerals. Coconut milk is vegan, and a good alternative for people who are lactose intolerance and cannot drink milk.
1.5 pounds fresh yellowfin tuna, wahoo or other fresh fish (diced)
1 can coconut milk or 2 cups fresh (may use light coconut milk)
lime/lemon juice, to taste
red chili sauce or Sriracha, to taste
cilantro (optional, to taste)
salt and pepper, to taste
Mix all ingredients together, refrigerate and let flavors meld for about an hour. Serve with your favorite cracker or chips.