Fresh and Flavorful Fijian Kokoda
Originating from the beautiful islands of Fiji, Kokoda is a traditional Fijian dish that features fresh raw fish marinated in citrus juices and mixed with coconut cream, onions, tomatoes, and chili. This dish is a perfect blend of flavors - the acidity from the lime juice, the creaminess from the coconut cream, and the kick of heat from the chili.
Kokoda is a popular dish in Fiji, often seen at family gatherings, celebrations, and local restaurants. It's a dish that showcases the abundance of fresh seafood available in the waters surrounding the islands, making it a favorite among locals and visitors alike.
Ingredients:
- 500g fresh white fish fillets, cut into small pieces
- 1 cup coconut cream
- 1/2 cup freshly squeezed lime juice
- 1 small red onion, finely chopped
- 2 ripe tomatoes, diced
- 1 red chili, deseeded and finely chopped
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Instructions:
- In a bowl, place the fish pieces and pour the lime juice over them. Make sure the fish is fully submerged in the lime juice. Cover and let it marinate in the fridge for about 2 hours.
- After marinating, drain the lime juice from the fish and discard the juice.
- Add the coconut cream, red onion, tomatoes, chili, salt, and pepper to the fish. Mix well to combine all the ingredients.
- Cover the bowl and place it back in the fridge for another 30 minutes to allow the flavors to meld together.
- Once chilled, give the Kokoda a final stir and adjust the seasoning if needed.
- Serve the Fijian Kokoda chilled, garnished with fresh coriander leaves.
Enjoy this refreshing and zesty Fijian Kokoda as a light and flavorful appetizer or as a main dish. Its vibrant flavors and fresh ingredients will transport you to the sunny shores of Fiji with every bite!