Kokoda
This refreshing Fijian kokoda combines tender fish marinated in lime with creamy coconut milk, crisp vegetables and chili.
Ingredients
- white sea fish fillet600 g
- lime juice240 ml
- coconut milk400 ml
- onion1 pcs
- tomato1 pcs
- cucumber1 pcs
- green chili pepper1 pcs
- green onion3 stalks
- cilantro10 g
- salt1 tsp
- ground black pepper1 pinch
Instructions
Make sure the fillet is very fresh and boneless; cut it into roughly 1 cm cubes and place in a glass or ceramic bowl.
Pour 240 ml of lime juice over the fish, add half the salt, stir, cover and refrigerate for 2 hours, until the flesh turns opaque; stir once halfway through marinating.
Drain the fish through a sieve and let the marinade drain off well, without rinsing it.
Finely chop the onion, tomato, cucumber, green chili pepper and green onion; chop the cilantro.
In a clean bowl, combine the coconut milk with the chopped onion, tomato, cucumber, chili, green onion and cilantro.
Add the drained fish, gently mix, season with the remaining salt and black pepper to taste, and chill for another 20 minutes.
Serve the kokoda immediately, well chilled, in small bowls.
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