Fijian Food Taste Test – Kokoda + Fiji Water | Food & Drink
Recipe Information
Kokoda
Cultural Context
Kokoda is a beloved dish in Fiji, originating from the traditional practice of marinating fresh fish in citrus juices, a method influenced by the island's abundant seafood and tropical climate. It reflects the Fijian lifestyle, where communal meals often feature fresh, local ingredients. Today, Kokoda is enjoyed not only in Fiji but also in various Pacific Island nations, showcasing its adaptability and appeal across cultures.
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 fish
Tofu provides a plant-based option, while canned fish is budget-friendly.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories, while evaporated milk is a cost-effective substitute.
Marinate white fish in lime juice for 45 minutes.
Add diced onions, spring onions, diced tomatoes, diced peppers, chopped chilies, and cilantro to the marinated fish.
Mix in coconut cream and season with salt.
Serve as an appetizer.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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