Kokoda (Coconut Lime Fish Salad)
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The Tale of Kokoda (Coconut Lime Fish Salad)
Kokoda is Papua New Guinea and Fiji's version of Pacific citrus-cured raw fish, conceptually related to Tahitian poisson cru and Peruvian ceviche though developed independently in Melanesia. Made with coconut cream and lime, it's a traditional coastal dish without one documented inventor.
Ingredients
Scale:· 4 servings
- 500 g very fresh white fish fillet, diced
- 1 cup fresh lime juice
- 1 cup coconut cream
- 1 red onion, finely diced
- 1 tomato, diced
- 1 cucumber, diced
- 1 red chili, finely chopped
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- 1Place the diced fish in a glass bowl and pour the lime juice over it, ensuring the fish is fully submerged.
- 2Cover and refrigerate for 20-25 minutes, stirring once, until the fish becomes opaque and firm, showing it has cured.
- 3Drain most of the lime juice, leaving just a little to keep the fish moist.
- 4Fold in the red onion, tomato, cucumber, and chili.
- 5Pour the coconut cream over the mixture and gently fold to coat everything evenly.
- 6Season with salt to taste and chill for another 5-10 minutes to let the flavors meld.
- 7Garnish with fresh chopped cilantro before serving.
- 8Serve cold as a starter or light main, often alongside taro or rice.
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