Fijian Dishes 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.

FIJIAN FISH LOLO

Steps:

• For casava or dalo. Peel the skins cut into 1 inch thick slices.
• Boil in salted water until soft. Test by poking with a fork, it should be soft yet firm, not too soft. drain water and steam on low heat for 5 to 7 minutes.
• For main dish:.
• Heat oil in sauce pan.
• Add chopped onion, garlic, chili.
• Sautee until onions are translucent, do not brown.
• Season fish with Salt and pepper.
• Add fish to pan, stir for a few minutes.
• Add coconut milk.
• Bring to boil then turn the heat low and simmer for 10 minutes.
• Add salt and pepper to taste, top with herb (basil, corriander -- ).
• Serve with Casava, taro root or over rice.