Kokoda Fijian Spicy Fish Recipes

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.

KOKODA

Steps:

• Cut fish into bite-sized pieces.
• Marinate overnight in juice of limes and salt.
• Add coconut cream, chopped onion and chilli just before serving.
• Decorate with tomato and capsicum. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo).
• Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.

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.