Kokoda Fish
Kokoda is a refreshing and vibrant raw fish salad, similar to ceviche, native to Papua New Guinea and Fiji. Fresh white fish is 'cooked' in citrus juice, then mixed with creamy coconut milk, diced vegetables, and herbs for a delightful appetizer or light meal.
🧂 Ingredients
- 500 g Firm white fish fillet(such as mahi-mahi, snapper, or barramundi, cut into bite-sized cubes)
- 240 ml Lime juice(freshly squeezed, enough to submerge the fish)
- 180 ml Coconut cream(full fat)
- 0.5 medium Red onion(finely diced)
- 1 medium Tomato(deseeded and finely diced)
- 0.5 medium Cucumber(peeled, seeded, and finely diced)
- 0.25 cup Fresh coriander(chopped)
- 1 small Red chili(finely chopped (optional, adjust to taste))
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
Place the cubed fish in a non-reactive bowl (glass or ceramic). Pour the fresh lime juice over the fish, ensuring it is completely submerged. Cover and refrigerate.
💡 Tip: Stir the fish occasionally to ensure even marination. The acid in the lime juice will 'cook' the fish, turning it opaque. - 2
After marinating, drain off most of the lime juice, leaving a small amount to retain flavor.
💡 Tip: Do not discard all the lime juice, as it adds to the final flavor. - 4
Add the coconut cream to the marinated fish. Stir gently to combine. Then, add the diced vegetables and herbs to the fish mixture. Season with salt and pepper to taste.
💡 Tip: Mix gently to avoid breaking up the fish. - 5
Serve chilled. Traditionally served in coconut shells or on a platter lined with lettuce leaves. Garnish with extra coriander or lime wedges if desired.
💡 Tip: Kokoda is best served immediately after mixing the final ingredients.
💡 Pro Tips
- ✓Use the freshest fish possible for the best texture and flavor.
- ✓Adjust the amount of chili to your preferred level of spice.
- ✓For a variation, some recipes include a small amount of diced green bell pepper.
🔄 Variations
- Substitute lemon juice for lime juice, or use a combination of both.
- Add diced avocado for extra creaminess.
- Serve with taro chips or fried plantains for a more substantial side.