Kokoda
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The Tale of Kokoda
Kokoda, raw fish marinated in citrus and coconut cream, is most closely associated with Fiji, where the name and dish are best documented, though similar preparations are eaten across Melanesia including the Solomon Islands. It reflects the wider Pacific tradition of citrus-"cooked" raw fish, akin to Latin American ceviche.
Ingredients
Scale:· 4 servings
- 500g fresh white fish fillets, cubed
- Juice of 5-6 limes
- 1 cup coconut cream
- 1 tomato, diced
- 1 small onion, finely sliced
- 1 cucumber, diced
- 1 chili pepper, finely chopped
- Salt to taste
Instructions
- 1Place the cubed fish in a glass bowl and cover with lime juice.
- 2Let marinate in the refrigerator for 15-20 minutes until the fish turns opaque and firm.
- 3Drain off most of the excess lime juice.
- 4Add the diced tomato, onion, cucumber, and chili to the fish.
- 5Pour in the coconut cream and gently toss to combine.
- 6Season with salt to taste.
- 7Chill briefly before serving as a refreshing starter.
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