Fijian Kokoda Salad w/ Lance Seeto | Studio 10
Recipe Information
Fijian Kokoda Salad
Cultural Context
Kokoda is a traditional Fijian dish that reflects the islands' rich marine resources and culinary heritage. Often enjoyed during celebrations and gatherings, it showcases fresh fish marinated in citrus and mixed with local vegetables, creating a vibrant and refreshing dish. Today, Kokoda is popular not only in Fiji but also in various Pacific islands, with many variations emerging that incorporate different ingredients based on local preferences.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
fresh fish
🥗Healthier: tofu
💰Cheaper: canned tuna
Tofu provides a plant-based option while canned tuna is more accessible.
coconut cream
🥗Healthier: light coconut milk
💰Cheaper: regular milk
Light coconut milk reduces calories and regular milk is often cheaper.
cilantro
🥗Healthier: parsley
💰Cheaper: green onions
Parsley is a common herb and green onions are less expensive.
chili pepper
🥗Healthier: jalapeño
💰Cheaper: red pepper flakes
Jalapeños offer a milder heat and red pepper flakes are often more affordable.
Cut fresh fish into small cubes and place in a bowl.
Pour lime juice over the fish and let marinate for 15-20 minutes until opaque.
Add coconut cream to the marinated fish and mix well.
Chop red onion, tomato, cucumber, and bell pepper into small pieces.
Combine chopped vegetables with the fish mixture.
Stir in chopped cilantro and diced chili pepper.
Season with salt and black pepper to taste.
Gently fold in diced avocado just before serving.
Serve chilled as a refreshing salad.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Dietary
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