Recipe

Fijian Kokoda Recipe

Add Step-by-Step Photos	Sweetelvengurl / All my dishes 1 year, 3 months ago "Cooking" raw fish by marinading it in lemon juice is a technique used by people in many lands). Different Pacific Islands have different styles, but they all generally involve sharp citrus juice, coconut cream, and chunks of a white-fleshed fish. ... More Prep:5m Servings:8	Sweetelveng
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Ingredients

500g white fish fillets (walu - Scomberomorus commerson, kawakawa - rockcod, or mahimahi - Coryphaena hippurus)

3 large limes (or lemons)

1 cup fresh coconut cream

1 large onion, minced or chopped fine

1 potent chilli (or teaspoon Tabasco)

2 medium tomatoes, diced

1 large capsicum (green pepper), diced

pinch salt

Directions

Cut fish into bite-sized pieces. Marinate overnight in juice of limes and salt.

Remove from frigde and remove excess liquids, you dont have to drain it dry

Add coconut cream, chopped onion and chilli just before serving

Decorate with tomato and capsicum. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo). Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.

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Comments

elgab89 1 year, 3 months ago said:
Mmmmm, like South American ceviche plus the coconut! The flavors should be amazing in this recipe. Saved it and I will try it. Thank you for sharing.

karls 10 months, 4 weeks ago said:
Thanx wil try..i do luv kokoda

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