Kokoda, pronounced “Koconda”, is a traditional Fijian recipe similar to ceviche.
I learnt to make it from a Fijian lady while my in-laws were living in Fiji for a couple of years.
- 1 kilo of boneless, skinless, white firm fish
- ½ cup lime juice, for marinade
- 1 x 400ml can coconut cream
- ½ cup lime juice, extra
- 1 green shallot finely chopped
- 2 long red chillies, deseeded and chopped finely
- ½ small red onion, finely chopped
- ¼ bunch fresh coriander, chopped not to fine
- 1 small tomato, deseeded and chopped small
- ½ tsp. salt
- ½ tsp. sugar
- Pinch pepper
- Lime wedges to garnish
- Cut fish into 1 cm pieces, mix gently with the lime juice, cover and place in the fridge for 24 hours.
- Discard the lime juice and mix with remaining ingredients, place in a pretty dish and serve.
Tips and notes
- Traditionally, Spanish mackerel is used in Fiji, however any similar boneless, white, firm fish can be used. It is lovely with snapper, or for a very inexpensive meal that still looks exotic, try using basa. Your local Asian grocer will have it in the freezer section for about $4 per kilo!
- A couple of tbsp. each of deseeded and finely chopped cucumber, and red and green capsicum may also be added.
- A not so traditional addition is a bit of fish sauce and some chiffonnade of kaffir lime leaf.
- Of course the Fijian lady teaching me this recipe actually made coconut cream from fresh coconuts picked from the trees growing on the property, but canned will work just as well. Just don’t use ‘lite’, or coconut milk. It just HAS to be the cream. My favourite brand is “chefs choice”.
A variation to the presentation of serving is…
After draining the marinated fish, mix it with a ¼ of the can of coconut milk and ¼ of the extra lime juice, the sugar, salt and pepper, and place all of the remaining ingredients in separate little serving bowls so that each person can garnish their fish to their own personal taste.