Poached Akoya with Cucumber, Lime & Toasted Coconut

Poached Akoya with Cucumber, Lime & Toasted Coconut
Leeuwin Coast


16 Leeuwin Coast Akoya

1 Lebanese cucumber

1 lime

50g shredded coconut

Few sprigs of coriander


  1. Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
  2. Poach in the shells in boiling water for 35 seconds.
  3. To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell.
  4. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate.
  5. Repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and set the Akoya on one half shell aside for serving.
  6. Lightly toast the coconut in a dry pan until golden. Peel and core the cucumber and finely slice. Top the Akoya with the cucumber, coconut, a squeeze of lime and a couple of coriander leaves.