Fijian Kokoda
Dive into the vibrant flavors of the South Pacific with this refreshing Fijian Kokoda recipe, a traditional island favorite that's perfect for seafood lovers. This dish features tender cubes of fresh white fish, "cooked" in zesty lime juice, and then bathed in creamy, rich coconut milk. The addition of crisp vegetables like cucumber, tomatoes, and red onion, along with a touch of red chili for gentle heat, creates a harmonious blend of textures and flavors. Infused with the fresh flavors of spring onions and coriander, this no-cook ceviche-style dish is as easy to prepare as it is delicious. Ready in just 30 minutes, Fijian Kokoda is best served chilled, making it an ideal appetizer or light main course for warm-weather gatherings. Garnish with extra coriander and pair it with crispy taro chips or steamed root vegetables for an authentic tropical experience.
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Recipe Information
Ingredients
- 500 grams fresh white fish (e.g., mahi-mahi, snapper, or tilapia)
- 200 milliliters lime juice
- 200 milliliters coconut milk
- 1 medium red onion
- 2 medium tomatoes
- 1 small cucumber
- 1 small red chili
- 2 stalks spring onions
- 2 tablespoons fresh coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the fish under cold water and pat it dry with a paper towel. Cut the fish into small, bite-sized cubes (about 1-2 cm).
Place the fish cubes in a bowl and pour the lime juice over them, ensuring the fish is completely submerged. Cover the bowl and refrigerate for 20-30 minutes, allowing the fish to 'cook' in the acid from the lime juice.
While the fish is marinating, finely dice the red onion and tomatoes. Peel and deseed the cucumber before dicing it into small cubes. Mince the red chili and thinly slice the spring onions.
Once the fish has turned opaque (indicating it is 'cooked'), drain off the excess lime juice, leaving just a couple of tablespoons in the bowl with the fish.
Add the coconut milk to the marinated fish and gently stir to combine.
Mix in the diced onion, tomatoes, cucumber, chili, and spring onions. Season with salt and black pepper to taste.
Roughly chop the fresh coriander and sprinkle it over the dish before serving.
Serve the Kokoda chilled, either in individual bowls or on a large platter, garnished with extra coriander if desired. It pairs wonderfully with crispy taro chips or as a side to steamed root vegetables.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 32.5 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 3379 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
