Fiji's 5 star Kokoda 🇫🇯🇩🇪 - Kokoda/Chef_Reama/Food/Coconut/Paradise_Cove.
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.
Cut the fish, removing the skin and bloodline, then wash it with water.
Cut the fish into long strips, then into cubes.
Put the fish in a bowl or basin and marinate with salt, lime juice, and lemon juice.
Cover the bowl with Glad wrap or foil and leave at room temperature for 2-3 hours to marinate.
After 2-3 hours, check the fish; it should be cooked through by the acidity of the lime and lemon juice.
Strain the fish and rinse it again with running water, then let it dry.
In a bowl, combine the fish with chopped tomatoes, cucumber, spring onions, black pepper, salt, and coconut milk.
Mix all the ingredients together until well combined.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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