Kokoda Recipes

KOKODA

Steps:

• Cut fish into bite-sized pieces.
• Marinate overnight in juice of limes and salt.
• Add coconut cream, chopped onion and chilli just before serving.
• Decorate with tomato and capsicum. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo).
• Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.

KOKODA

Steps:

• Cut the fish into small cubes.
• In a glass container (not metal to avoid oxidation), mix the fish, lemon juice and mix well so that the fish absorbs all the juices.
• Cover and place in the refrigerator for about 8 hours.
• Drain the marinated fish, and add all the vegetables and coconut cream. Add salt and pepper.

FIJIAN - KOKODA

Steps:

• Cut the fish into bite-size pieces and place in a glass or plastic bowl.
• Do not use a metal bowl as it will react with the lime juice.
• Add the lime juice and salt, mix well, cover and leave to marinate in refrigerator for 6-10 hours.
• Before serving add the coconut cream, onion and the chilli.
• Mix well.
• Put the lettuce leaves down on your platter and add the fish, garnishing with the chopped tomatoes.