Second Spin, Country 58: Fiji [International Food]
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.
Cut fresh fish into small cubes and place in a bowl.
Pour lime juice over the fish and marinate for 30 minutes until opaque.
Finely chop onion, tomato, cucumber, and bell pepper.
Add chopped vegetables to the marinated fish.
Pour in coconut milk and mix gently to combine.
Season with salt, black pepper, and chopped cilantro.
Add chopped chili pepper for heat, if desired.
Serve chilled in small bowls or on lettuce leaves.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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