Although Kokoda is primarily an acid-cured seafood salad in coconut milk, it’s preservation technique can be adapted for use with other proteins including poultry. When fish is bathed in citrus juices, this process of denaturation turns the flesh firm and opaque, as if it had been cooked with heat. The preservation technique was used by the South American tribes and Pacific Islanders to prolong food stocks, but it also infuses the flavor of the citrus fruit deep into the fibres of the protein.
For chicken and duck, soaking the meat overnight in citrus is not long enough to fully cook the meat, but it does start the cooking process – ready to be finished on a hot grill! The tangy, creamy passionfruit slaw pairs well with the citrus flavours in this chicken too.