Kokoda (pronounced kokonda) is a Fijian raw fish salad, similar to Latin American ceviche. This recipe comes from our office volunteer Mary, who lived and worked in Fiji for several years.
Choose a fish with fine but firm white flesh and not too many bones for this recipe. The coconut sauce should be delicately flavoured with onion, lemon, a little chilli and possibly ginger or dill. Unless told, most people would not realise that this is raw fish. It can also be used for a more luxurious version using raw shellfish, such as lobster or prawns, but great care must be taken to ensure the freshness and cleanliness of the shellfish. Kokoda is an excellent starter to a meal.
- 600g white fish
- 1 cup lime or lemon juice
- A a/4 cups coconut cream or lighter alternative
- ¼ cup finely chopped onion
- 1 small chilli, deseeded and finely chopped
- Grated carrot
- Tomato slices
- Lemon or lime slices
- Onion rings
- Chopped dill or chives
Remove the bones and skin from the fish and cut into ½ inch (1.5cm) cubes. Place in a bowl, cover with lime or lemon juice and leave for about 2 hours. Strain fish and discard juice. Mix coconut cream with onion, chilli and salt to taste, and our over the fish. Garnish with carrot, tomato, lemon or lime slices, onion rings and chopped dill, or chives. Serves 6-8
Note: Do not cool to very low temperatures as this will make the coconut granular. For a more spicy flavour add 1 teaspoon of crushed green ginger root to the coconut cream.