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Kokoda
Lime-cured fish in coconut cream
Fijian lime-cured fish in coconut cream with chilli, served in a coconut shell
Kokoda (said "ko-kon-da") is Fiji's answer to ceviche, made in villages on Viti Levu and served at Suva's restaurants and family feasts in a half coconut shell: cubes of white fish soaked in lime juice until they turn white, then mixed with fresh coconut cream, onion, tomato, chilli and a little cucumber. Lime "cooks" the look of the fish but does not kill bacteria or parasites like heat does, so this is written as a safer version: use only very fresh fish that has been frozen first (sold as sashimi or sushi grade), keep everything cold and eat it within 2 hours. Raw or lime-cured fish is not for pregnant women, young children or anyone with a weakened immune system; for them, use the lightly poached option in the steps. The mistake is leaving the fish in lime too long, which turns it chalky; 15–20 minutes is enough. Chef's tip: drain off the lime juice before adding the coconut cream so the dish stays creamy, not sour.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb very fresh skinless white fishmahi-mahi, snapper or tuna, previously frozen, in 1.5 cm cubes
- 5 limesjuiced (about 120 ml)
- ¾ tsp salt
- ¾ cup coconut cream
- ½ red onionfinely diced
- 1 tomatoseeded and diced
- ½ cucumberseeded and diced
- ½ red pepperfinely diced
- 1 red chillifinely chopped
- 2 tbsp chopped coriander (optional)optional
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Method
0/5 doneStep 1: Keep 1 ⅛ lb very fresh skinless white fish in the fridge until the moment you use it. Put it in a glass or ceramic bowl with 5 limes and ¾ tsp salt, stir and chill for 15–20 minutes, stirring once, until the outside of each cube is white and opaque.
20 minStep 2: For the lightly cooked option, drop the cubes instead into gently simmering salted water for 1–2 minutes until opaque all the way through, then chill them in iced water and drain before continuing.
2 minStep 3: Drain off and discard most of the lime juice, leaving about 2 tablespoons.
Step 4: Stir in ¾ cup coconut cream, ½ red onion, 1 tomato, ½ cucumber, ½ red pepper and 1 red chilli. Taste for salt.
Step 5: Scatter with 2 tbsp chopped coriander and serve straight away, well chilled, in coconut shells or small bowls. Eat within 2 hours; don't keep leftovers.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 24 g
- Carbs
- 8 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kokoda take?
- About 30 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of limes?
- Lemon, same amount.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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