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.
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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