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Kokoda

Recipe by Robert Oliver

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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.

Serves 8

Ingredients

1 kg very fresh walu, mahimahi or snapper fillet, skinned juice of 10 limes and 3 lemons
2 medium-sized onions, finely diced
3 red chillies, minced
2 cups finely chopped tomato
Several spring onions, finely sliced
Few stems of coriander leaves (substitute: parsley)
4 cups coconut milk
½ tablespoon sea salt
lime wedges to serve

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Method

Cut the fish into 1 cm dice, discarding any bloody tissue.
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.
Drain the fish and add the onion, chilli, tomato, spring onion, coriander, coconut milk and salt.
Mix well, chill well and serve in coconut shells with lime wedges.

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Notes & Tips

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

Recipe Rating

What do you think?

abondigirl January 2012

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 ...

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abondigirl January 2012

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 ...

Reply to this comment | Report abuse
abondigirl January 2012

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...

Reply to this comment | Report abuse
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