Fijian Dinner Main 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.
Nutrition Facts : ServingSize 10
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