Fijian Kokoda Recipes

NATIONAL DISH OF FIJI - FIJIAN KOKODA

Steps:

• Remove the bones from the fish filet and discard them.
• Use a sharp knife to cut the fish into small 1 cm cubes.
• Mix the fish cubes with the lemon or lime juice in a ceramic or glass bowl as metal bowls will react with the lime and lemon juice.
• Cover the bowl with plastic wrap and refrigerate for eight (8:00) hours or overnight.
• Mix occasionally with a wooden spoon.
• After marinating, the fish will appear white in color, as if cooked.
• Cut the chili and capsicum peppers into halves, then remove the seeds and chop finely.
• Add the chopped peppers to the marinated fish, along with the diced onions.
• Pour in the coconut cream.
• To ensure the fish is properly flavored by all the ingredients, give it a thorough stir.
• Season the Kokoda with adequate salt and black pepper.
• Remove the stems from the lettuce leaves, rinse them in water, and then pat dry with a paper towel.
• Line the serving platter with the lettuce leaves and then transfer the Kokoda onto it.
• Alternatively, line half coconut shells with lettuce and spoon the Kokoda into each, then serve.

KOKODA

Steps:

• Cut the fish into small cubes.
• In a glass container (not metal to avoid oxidation), mix the fish, lemon juice and mix well so that the fish absorbs all the juices.
• Cover and place in the refrigerator for about 8 hours.
• Drain the marinated fish, and add all the vegetables and coconut cream. Add salt and pepper.

FIJIAN - KOKODA

Steps:

• Cut the fish into bite-size pieces and place in a glass or plastic bowl.
• Do not use a metal bowl as it will react with the lime juice.
• Add the lime juice and salt, mix well, cover and leave to marinate in refrigerator for 6-10 hours.
• Before serving add the coconut cream, onion and the chilli.
• Mix well.
• Put the lettuce leaves down on your platter and add the fish, garnishing with the chopped tomatoes.

KOKODA (FIJIAN SPICY FISH)

Steps:

• Cut the fish into bite-size pieces. In a non-reactive bowl, combine the fish, lime juice, and salt. Marinate overnight in the refrigerator.
• Remove from the refrigerator, add the coconut cream, chopped onion, and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells).
• Heat Scale: Mild.