Kokoda Of Fiji. Fijian Kokoda is a raw fish ceviche that is served in a half coconut shell or giant clam shell in the tropical islands of Fiji. It is usually made with fresh white fish such as mahi-mahi or snapper, both of which are found in the seas surrounding the islands. The Kokoda in Fiji is prepared with plenty of citrus and coconut flavors.
Fresh fish is abundant there and can be made with numerous types of fish.
Any fresh white flesh fish is perfect for this easy to make delicious ceviche.
What makes it different is the addition of coconut cream.
You can cook Kokoda Of Fiji using 10 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Kokoda Of Fiji
- It's 100 g of Flounder fillet.
- It's 1/2 tablespoon of Salt.
- It's 3 tablespoon of Vinegar.
- You need 1/2 of Onion.
- You need 1/2 pack of Cherry tomato.
- You need 1/2 of Cucumber.
- It's 1/2 of Apple.
- You need 1 can of Coconut milk.
- It's to taste of Salt and pepper.
- Prepare 50 ml of Lemon juice.
Kokoda is a traditional Fijian dish made with fresh, raw fish such as mahi-mahi or snapper that is marinated in a combination of coconut milk and citrus juices such as lemons and limes. The coconut milk is added in order to balance out the acid. Although the month of March is officially autumn, Sydney's weather still calls for an effortless summery meal. In this version, the fish "cooks" not in citrus juice but plain old white vinegar, which saves on limes.
Kokoda Of Fiji instructions
- Dice the flounder fillet into 1 - 2cm cubes.
- Put them into a bowl with salt and vinegar.
- Add 25ml lemon juice to the bowl.
- Wrap the bowl and put it in refrigerator overnight (The flounder cubes will turn white).
- Cut cherry tomatoes in halves, dice the cucumber and the apple into a cube of 1 - 2 cm and slice the onion.
- Wash flounder of with water and drain them.
- Put 5 and 6 into same bowl.
- Add coconut milk and 25ml lemon juice to the bowl and season with salt and pepper.
- Chill to complete.
While staying at Musket Cove Island Resort & Marina in the Mamanuca Islands of Fiji, I was introduced to Kokoda - a traditional Fijian dish made from freshly caught local fish. Just like the Central and South American dish Ceviche, Kokoda is raw fish that's 'cooked' by marinating the fish in lemon and lime juice. On a trip a couple of years ago, we hadn't been on Tokoriki, part of the Mamanuca Islands of Fiji, for more than an hour before I tasted kokoda (koh-kon-dah) for the first time. The Fijians in particular like their version of kokoda to have a slight kick with some spice from the chilies. Kokoda is a great choice for a starter, as it is very refreshing and cleanses the palate for the following courses.
