How to Make Authentic Fijian Kokoda with Raw Fish Salad

Simple Summary

Fijian Kokoda is a refreshing and exotic raw fish salad that combines tender marinated fish with creamy coconut milk and zesty citrus flavors, offering a taste of tropical paradise in every bite.

Recipe Details

• Prep Time: 30 minutes
• Marinating Time: 2-3 hours
• Chilling Time: 30 minutes
• Total Time: 3-4 hours
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 500g fresh white fish (such as snapper, mahi-mahi, or sea bass), diced into 1cm cubes
• 1 cup fresh lime juice (about 8-10 limes)
• 1 cup coconut milk
• 1 red onion, finely diced
• 1 red bell pepper, finely diced
• 2 tomatoes, seeds removed and finely diced
• 1 cucumber, seeds removed and finely diced
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 small chili pepper, finely minced (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. In a glass or ceramic bowl, combine the diced fish with the lime juice. Ensure the fish is fully submerged. Cover and refrigerate for 2-3 hours, or until the fish turns opaque and appears "cooked" through.

2. Drain the fish, discarding the lime juice. Gently rinse the fish with cold water and pat dry with paper towels.

3. In a large mixing bowl, combine the coconut milk, red onion, bell pepper, tomatoes, cucumber, green onions, cilantro, and chili pepper (if using).

4. Add the marinated fish to the bowl with the vegetables and coconut milk. Gently fold everything together to combine.

5. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

6. Before serving, give the Kokoda a gentle stir and taste for seasoning, adjusting if necessary.

7. Serve chilled in individual bowls or on a platter, garnished with additional cilantro and lime wedges if desired.

Chef's Notes

• For food safety, use only the freshest sushi-grade fish for this recipe.
• The citrus marinade "cooks" the fish through a process called denaturation. Ensure the fish is fully opaque before proceeding.
• If you prefer a milder flavor, reduce the marinating time to 1-2 hours.
• For a creamier texture, use full-fat coconut milk. Light coconut milk can be substituted for a lower-calorie option.
• Adjust the chili pepper amount or omit it entirely based on your spice preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 200-250
• Protein: 20-25g
• Healthy Fats: 10-15g (primarily from coconut milk)
• Rich in Omega-3 fatty acids from the fish
• Good source of Vitamin C from citrus and vegetables
• Provides essential minerals including potassium and magnesium

Serving Suggestions

• Serve Kokoda as a refreshing main course on hot summer evenings.
• Present it as an appetizer in small glasses or coconut shells for an authentic Fijian touch.
• Pair with a side of steamed rice or taro for a more substantial meal.
• Accompany with a crisp white wine like Sauvignon Blanc or a light beer.
• Garnish with toasted coconut flakes and a sprinkle of paprika for added texture and color.
• For a complete tropical experience, serve alongside grilled pineapple skewers and a simple green salad.