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Kokoda
A refreshing and traditional Fijian dish similar to ceviche, featuring raw fish marinated in lime juice and then mixed with creamy coconut milk, fresh vegetables, and herbs.
ð§ ææ
- 300 g Firm white fish fillet (e.g., Spanish mackerel, snapper, walu)(cut into 1cm cubes)
- 1 cup Fresh lime juice
- 1 cup Miti (fresh coconut milk)(from 2 grated coconuts, or 1 can of good quality coconut milk)
- 1/2 medium Red onion(finely diced)
- 1 large Tomato(finely diced)
- 1 medium Cucumber(finely diced)
- 1/2 medium Yellow capsicum(finely diced)
- 1 small Chili(finely chopped (optional, adjust to taste))
- 2 tablespoons Fresh mixed herbs (coriander, spring onion)(finely chopped)
- to taste Salt
- to taste Pepper
- 4 Lime wedges(for garnish)
- Coriander leaves(for garnish)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the cubed fish with fresh lime juice, ensuring the fish is fully submerged. Marinate in the refrigerator for at least 2-3 hours, or until the fish turns opaque and is 'cooked' through by the acidity of the lime juice.
- 2
While the fish is marinating, prepare the miti (coconut milk). If using fresh coconuts, grate them, add a pinch of salt and juice from 2 lime wedges, squeeze to extract the milk, and strain. If using canned coconut milk, ensure it's good quality.
- 3
Finely chop the red onion, tomato, cucumber, yellow capsicum, and chili (if using). Chop the fresh herbs.
- 4
Once the fish is marinated, drain off most of the lime juice. Add the prepared miti (coconut milk), chopped vegetables, and herbs to the bowl with the fish.
- 5
Gently mix all the ingredients together. Season with salt and pepper to taste.
- 6
Serve the kokoda immediately in small bowls or traditional coconut shells. Garnish with lime wedges and fresh coriander leaves.
ð¡ ããã®ã³ã
- âFor the best flavor, use freshly caught fish.
- âIf fresh coconut milk is unavailable, use a good quality canned coconut milk.
- âAdjust the amount of chili to your preference for spice.
- âEnsure the fish is cut into uniform cubes for even 'cooking'.
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- Add finely grated ginger for an extra layer of flavor.
- Substitute other firm white fish like mahi-mahi or wahoo.
- A splash of fish sauce can be added for more umami.