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Kokoda

In the South Pacific, there are many versions of kokoda and many other raw-fish preparations. Kokoda (pronounced ‘ko-kon-da’) is Fijian raw fish and now a fixture on every Fijian
menu, always with coconut milk.

Ingredients

Method

  • 1.

    Cut the fish into 1 cm dice, discarding any bloody tissue.

  • 2.

    In a bowl, mix the fish and the citrus juices and chill to marinate for two to three hours, or until the fish is opaque.

  • 3.

    Drain the fish and add the onion, chilli, tomato, spring onion, coriander, coconut milk and salt.

  • 4.

    Mix well, chill well and serve in coconut shells with lime wedges.

Notes


This recipe is brought to you by the South Pacific Food & Wine Festival.

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Posted by abondigirlReport
My husband caught some snapper (deep sea) on the same day my brother bought us a bucket of limes. I had looked at this recipe and was dying to try it. I chilled the snapper for 2 hours in the lime juice which was enough. Added 1 red and 1 green chilli minced with the shallots, tomato and onion with 3 cups coconut milk, served in shell shaped bowls, garnished with shallot flowers. Served with a rocket, mango and pecan salad as well as a simple rice salad - this was delicious! Thank you Robert ...
Posted by abondigirlReport
My husband caught some snapper (deep sea) on the same day my brother bought us a bucket of limes. I had looked at this recipe and was dying to try it. I chilled the snapper for 2 hours in the lime juice which was enough. Added 1 red and 1 green chilli minced with the shallots, tomato and onion with 3 cups coconut milk, served in shell shaped bowls, garnished with shallot flowers. Served with a rocket, mango and pecan salad as well as a simple rice salad - this was delicious! T
Thank you Robert ...
Posted by abondigirlReport
My husband caught some snapper (deep sea) on the same day my brother bought us a bucket of limes. I had looked at this recipe and was dying to try it. I chilled the snapper for 2 hours in the lime juice which was enough. Added 1 red and 1 green chilli minced with the shallots, tomato and onion with 3 cups coconut milk, served in shell shaped bowls, garnished with shallot flowers. Served with a rocket, mango and pecan salad as well as a simple rice salad - this was delicious! Thank you Robert...