Kokonda | Venina From Fiji Makes Traditional Kokonda
Recipe Information
Kokonda
Cultural Context
Kokonda is a traditional Fijian dish that showcases the island's abundant seafood and tropical ingredients. Typically made with freshly caught fish marinated in lime juice and mixed with coconut milk and vegetables, it reflects the vibrant flavors and communal dining culture of Fiji. This dish is often enjoyed during gatherings and celebrations, symbolizing hospitality and the bounty of the sea. Today, Kokonda is cherished not only in Fiji but also in various Pacific Island communities, with each region adding its unique twist.
fresh fish
🥗Healthier: tofu
💰Cheaper: canned fish
Tofu provides a plant-based option, while canned fish is more economical.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories, while evaporated milk is often less expensive.
Welcome viewers and celebrate reaching 500 subscribers.
Introduce the dish: buffalo shrimp and discuss sauce options.
Gather ingredients: 1 pound of shrimp, panko, breadcrumbs, Obey seasoning, red crushed pepper, hot sauce, 1 cup of flour, and 2 egg whites.
Defrost shrimp and show the packaging with size number 21-25.
Peel and devein shrimp, explaining the process of removing the shell and the 'poop'.
Butterfly the shrimp by making a slight incision to open them up for better coating.
Prepare for the breading process with three stages: flour with seasoning, egg wash, and a mixture of flour, panko, and breadcrumbs.
Coat shrimp in the first bowl with seasoned flour, then dip in egg whites, and finally coat with the breadcrumb mixture.
Heat oil in a fryer and prepare to fry the shrimp for 5-6 minutes until cooked.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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