KokodaLime-Cured Fish in Coconut Milk
Kokoda is a lime-cured fish dish served with coconut milk and aromatics in Papua New Guinea and elsewhere in the Pacific. Use commercially handled, previously frozen fish and keep it cold; lime changes the fish’s texture but is not a substitute for safe sourcing.
Prep
35m
Cook
—
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
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
- 500gTuna (commercially frozen for raw consumption, boneless, skinless, and kept refrigerated)
- 80mlLime Juice
- 3gSalt
Salad
- 120gOnion (thinly sliced)
- 20gFresh Ginger (finely julienned)
- 200mlCoconut Milk
- 2gBlack Pepper
- 2gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Keep the tuna and all utensils cold. Use fish from a supplier that confirms it was commercially frozen for raw consumption; lime juice does not eliminate all pathogens or parasites. People at higher risk from foodborne illness should use cooked fish instead.
- 02
Combine the tuna with the lime juice and salt in a nonreactive bowl. Cover and refrigerate at 4°C (39°F) or colder until the outside turns opaque but the center remains tender.
- 03
Drain off excess lime juice, then fold in the onion, fresh ginger, coconut milk, black pepper, and salt.
- 04
Return the kokoda to the refrigerator until thoroughly chilled.
- 05
Serve immediately and discard leftovers that have stood above 4°C (39°F) for more than 2 hours.
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