KokodaCoconut-Cured Fish

Name: Kokoda (Coconut-Cured Fish)
Total time: 55 min
Yield: 4
Cuisine: Fiji
Ingredients: 500 g Mahi Mahi (previously frozen for raw consumption, thawed, chilled, and cut into small cubes); 180 ml Lime Juice; 4 g Salt; 220 ml Coconut Cream; 100 g Onion (finely chopped); 180 g Tomato (finely chopped); 8 g Green Chili (finely chopped); 1 g Black Pepper (crushed)

Kokoda is a Fijian dish of raw fish cured in citrus and mixed with coconut cream and vegetables. Citrus does not eliminate all raw-fish hazards, so use fish sold for raw consumption that has been appropriately frozen, keep it cold, and do not serve it to people at higher risk from foodborne illness.

Prep

55m

Cook

—

Serves

Estimated

Nutrition

Per serving

321kcal

Calories

26g

Protein

20g

Fat

12g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

500g
Mahi Mahi (previously frozen for raw consumption, thawed, chilled, and cut into small cubes)
180ml
Lime Juice
4g
Salt

Dressing

220ml
Coconut Cream
100g
Onion (finely chopped)
180g
Tomato (finely chopped)
8g
Green Chili (finely chopped)
1g
Black Pepper (crushed)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the chilled mahi mahi in a clean glass or ceramic bowl. Add the lime juice and salt, stir gently, cover, and refrigerate for 30 minutes, until the surface looks opaque while the center remains tender.
02
Drain and discard the curing liquid, then return the fish to the refrigerator.
03
Combine the coconut cream, onion, tomato, green chili, and black pepper in a separate chilled bowl.
04
Fold the dressing into the cured fish and keep refrigerated.
05
Serve cold immediately; discard portions left at room temperature for more than 2 hours.

Ratings & Reviews

No reviews yet.