Kokoda (pronounced ko-kon-da) is a Fijian fish dish and one of our favourites. Every visit to Fiji we make sure we eat it as often as possible. It utilises common ingredients of the islands which can be found in most supermarket and stores around the world.
- 4 large fillets of white fish (such as mahi-mahi)
- juice of 3 large limes
- half teaspoon of salt
- 1 cup fresh coconut cream
- 1 large onion, finely diced
- 1 small green chilli, seeds removed, finely diced
- 2 medium tomatoes, seeds removed, finely diced
- 1 capsicum, seeds removed, finely diced
- 1 small cucumber, seeds removed, diced
- 2 shallots, finely chopped
- coriander leaves to garnish
Cut the fish into bite-size pieces. In a glass or ceramic bowl, combine the fish, lime juice and salt. Cover and marinate overnight (12-24 hours) in the refrigerator. Drain the fish, reserving the liquid. When ready to serve add the coconut cream, chopped onion and chilli. If it looks a little dry add the reserved liquid. Sprinkle the tomatoes, capsicum, shallots, cucumber and coriander over top and serve..
Heat Scale: Mild
Serves: 6-8 people (entrée size)
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