Kokoda from Fiji
Kokoda (pronounced ‘ko-kon-da’) is one of Fiji’s most iconic dishes, and it can be found on the vast majority of menus in this Pacific archipelago, whether a five-star exclusive island resort or a local beach hut café.
Similar to ceviche, the fish is mixed with citrus juice, usually lime. However, the defining factor is the addition of coconut milk, softening the lime’s bite and giving the dish a silky richness.
Mingling amongst the fish, you may find green onion, chili, tomato, capsicum (bell pepper), and cilantro (fresh coriander). Other southern Pacific islands have their own version, with the same basic ingredients. Samoa has oka; the cook islands ika mata, and in tonga it’s ota ika. In Tahiti, it is known by its French name, poisson cru. According to New Zealand chef, author, and Pacific island aficionado, Robert Oliver, “no matter which version, Kokoda is the dish that seems to have best found its way to hotel menus, and hence it is the dish that nearly everyone who has visited the South Pacific has enjoyed.”
Kokoda, from Me'a Kai: The Food and Flavours of the South Pacific by Robert Oliver with Tracy Berno and Shiri Ram. (Serves 8 generously)
Ingredients
- 1 kg (2.2 pound) very fresh walu, mahi mahi or snapper fillet, skinned
- juice of 10 limes and 3 lemons
- 2 medium-sized onions, finely diced
- 3 red chilies, minced
- 2 cups finely chopped tomato
- several spring (green) onions, finely sliced
- few stems of coriander leaves (cilantro or substitute parsley)
- 4 cups coconut milk
- ½ tablespoon sea salt
- lime wedges to serve
Method
- Cut the fish into 1 cm dice, discarding any bloody tissue.
- In a bowl, mix the fish and the citrus juices and chill to marinate for two to three hours, or until the fish is opaque.
- Drain the fish and add the onion, chili, tomato, spring onion, coriander (cilantro), coconut milk and salt.
- Mix well, chill well and serve in coconut shells with lime wedges.
