Fijian Fish Kokoda

Ingredients

2 cups Spanish Mackeral or other firm white flesh
2 cups + 2 Tbsp freshly squeezed lemon or lime juice
1 cup coconut milk (fresh or tinned)
1/4 cup tomato, deseeded and chopped fine
1/4 cup salad onions (red or green shallot), chopped fine
1/4 tsp fresh chilli, deseeded and chopped fine (optional)
pinch of fine sea salt (adjust to taste)
Kokoda (pronounced koh-kon-dah) is the South Pacific’s version of ceviche and is one of Fiji’s most recognized national dishes. Passed down through generations from the early Polynesian settlers, cubes of raw fish are cured in citrus juices overnight, and then combined with a salsa of fresh coconut, onions, tomato with a hint of chilli. Kokoda...

Method

1.Cut fish into 1 inch square cubes
2.In a non-reactive bowl, submerge fish cubes with 2 cups lemon juice
3.Cover and cure for at least 3 hours in refrigerator (overnight is best!)
4.When ready to use, wash and rinse cured fish. Set aside.
5.In a bowl, combine remaining 2 Tbsp lemon juice, coconut milk, onions, tomato and sea salt. Check seasoning.
6.Combine fish with coconut milk mixture and serve

Kokoda (pronounced koh-kon-dah) is the South Pacific’s version of ceviche and is one of Fiji’s most recognized national dishes. Passed down through generations from the early Polynesian settlers, cubes of raw fish are cured in citrus juices overnight, and then combined with a salsa of fresh coconut, onions, tomato with a hint of chilli.

Kokoda was one of the many dishes inspired by ancient preservation techniques. In Fiji, Spanish Mackeral is most commonly used but elsewhere this recipe works with most firm-fleshed fish including sea bass, snapper, mahi mahi.