How to Make Fijian Kokoda

Kokoda is a traditional Fijian seafood dish made with fresh fish marinated in zesty citrus then drenched in creamy coconut milk, crisp veggies and fragrant herbs. This dairy-free, ceviche-style dish is a favorite in Fijian cuisine, loved for its simplicity and bold island flavors. Whether enjoyed in a resort or at a family feast, it's always a crowd pleaser.. 

Ingredients:   

(Serves 2.  Prep Time: 1hr) 

• 150g fresh Spanish Mackerel (walu) or other firm white flesh fillet like snapper or wahoo. Cut into 1cm cubes 

• 1 cup miti (coconut milk) from a can (or fresh if you have access to 2 coconuts) 

• 1 cup fresh lime/lemon juice 

• 4 lime/lemon wedges 

• 1 onion 

• 1 large tomato 

• 1 firm cucumber 

• 1 chili (or more if you like spice) 

• 1 tablespoon fresh mixed herbs (coriander, spring onion) 

• Salt & pepper to taste 

• Coriander leaves (garnish) 

Method: 

Preparing the Fish 

• In a bowl; mix fish cubes, lemon/lime juice (enough to cover) and salt to taste.  Marinate in the fridge for 2hrs (or overnight) until the flesh turns white (inside & out). 

• Drain the lemon/lime juice and transfer fish to a clean bowl.   

Mixing the Ingredients  

• Finely chop onion, tomato, cucumber and chili 

• If you’ve got fresh coconuts, grate them into a bowl.  Add salt, juice from 2 lime wedges, 4 teaspoons of onion and squeeze together.  Strain the liquid for the perfect miti (coconut milk)  

• To your bowl of fish, add the miti, chopped vegetables and herbs and mix together.   

• Add salt & pepper to taste. 

• Serve in a small bowl, add a lime wedge and garnish with coriander leaves. 

From www.Fiji.com