Rating5/5 (from 2 ratings)5
Yielddepends how you use it. On it's own- 1-2. In Nori rolls- about 6
*I YOUNG Thai coconut, Meat only (too young will fall apart, too old will be tough, try to get a "teenage coconut", if that makes sense)
*3 tbs sesame oil
*juice of one beet
*one green onion, dark green part only
*Pinch of dulse (optional- I usually omit this, but for a more authentic fish flavor it works well)
A word to the wise- don't use hard brown coconuts!!! The meat is too hard for this and they are difficult to open. The best way to open young Thai coconuts (that is- the one's you buy at the health food store with the hard husk removed) is with a cleaver. Use the bottom corner of the cleaver (the corner near your hand) and strike the top of the nut once around each side of the tip of the nut, making a square hole in the top. Then drain the milk and split the nut in two, the cleaner the split the better. Then score the inside of each half in long 1 to 1/2 inch wide cuts lengthwise, and twice across the other way, making a large grid inside the nut. Scoop out meat with a spoon, trying to keep the bits as whole as possible, and place in a bowl. Add the green onion to the bowl whole or cut in half, you will take it out after it's marinated. Either juice the beet or put in a blender and strain the pulp. Add beet juice to the coco meat. Add the other ingredients and marinate at least 3 hours, overnight is best. In the morning, remove the coconut meat. Also try doing 1/2 the batch in beet juice and 1/2 in carrot for a more salmon looking effect. I have to say, this recipe sounds more complicated than it is. Once you get the hang of Thai cocos, this will take you 10 minutes or less to do, clean up included. I really hope you enjoy this. It makes a beautiful presentation and is amazingly good. Bon Appetite!
Syamadasimaui's ThoughtsBy syamadasimaui
Absolutely the best raw vegan sashimi ever! Looks just like the real thing. Great in Nori rolls, over parsnip rice, with marinated veggies, in mock Ahi Poke, or even on it's own. Super easy and very versatile.
Print This Recipe (PDF)
Click the button below to download the printable PDF.