How to make Fiji style Kokoda | Raw Fish Fiji style
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.
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.
Fillet and dice the fresh snapper into small pieces.
Squeeze in bottled lemon juice and fresh lime juice over the fish until covered.
Marinate the fish in the fridge until it turns opaque, about 3 hours.
In a separate bowl, combine the marinated fish with diced cucumber, tomato, red onion, celery, and spring onion.
Add one can of coconut milk to the fish and vegetable mixture and mix well.
Taste the mixture and add more coconut milk if desired.
Season with salt and adjust with additional lemon juice or lime juice as needed.
Chill the mixture in the fridge before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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