Kokoda (Fiji)
Kokoda is a traditional Fijian dish that reflects the tropical flavours and island lifestyle of Fiji. Pronounced “ko-kon-da,” this dish is a beloved part of Fijian cuisine and is often enjoyed as a refreshing appetizer or light meal, particularly in coastal areas where fresh seafood is abundant. It is such a popular dish as it is so easy to get these ingredients. A huge thanks to Sev for introducing me to it!
Ingredients
- 800 g snapper skin off
- 3/4 cup lime juice
- 1/2 cup coconut cream thick
- 1/2 cup red onion finely chopped
- 3 tomatoes deseeded finely chopped medium
- 1/2 cup coriander chopped
- 2 green chillies finely chopped
- 4 spring onions finely chopped
- 4 oak lettuce leaves (To serve)
Step 1
Cut the fish into small chunks or thin strips and mix them with lime juice. Allow the fish to marinate for about 6 to 8 hours or overnight.
Step 2
In a separate bowl, combine the remaining ingredients. Once marinated, drain the fish, reserving the liquid. Toss the fish in the coconut mixture, adding more lime juice if desired.
Step 3
To serve, place a lettuce leaf in a small dish and spoon the mixture onto it. Enjoy immediately, seasoned with salt and pepper.