Recipes From Fiji Islands

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.

FIJI ISLANDS CHICKEN

Steps:

• Marinade Sauce: Blend together all the ingredients, except chicken.
• Prepare the chicken pieces (may be whole pieces or bite-size if you have boned chicken) and marinate for at least one hour. Larger pieces will require more time.
• Butter and flour a baking dish and place the chicken flat in the dish.
• Cover the chicken with the marinade sauce.
• Do not cover the baking dish. Bake in a slow oven at 350° until golden brown.
• Turn the pieces when the top has browned. This should take about 45 minutes total.
• Serve with rice with tiny peas, rice with raisins, or rice with pineapple chips.
• Best known Polynesian dish of the South Pacific Islands.