Traditional Fijian dish with parallels to Latin American ceviche, kokoda combines fish marinated in citrus fruits with coconut milk, being the signature dish of Fijian gastronomy.
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kokoda
Traditional Fijian Kokoda – Coconut Milk Marinated Fish, Authentic Step by Step Recipe.
- Fiji
- Starter
- Light
- High protein
- Low fat
- easy
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 24 g
- Carbohydrates 10 g
- Fat 10 g
Story behind the dish
Preparation
Kokoda is a Fijian preparation with easy difficulty. Reserve about 25 minutes in total (25 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of very fresh firm white fish.
- Have ready: Juice of 6 limes.
- Have ready: 400 ml of coconut milk.
- Have ready: 1 tomato.
- Have ready: 1 cucumber.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the fish into small cubes and place it in a non-metallic bowl.
Cut the fish into small cubes and place in a non-metallic bowl. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cover the fish with lime juice and let it marinate in the refrigerator…
Cover the fish with the lime juice and marinate in the refrigerator for 15-20 minutes until the meat becomes opaque. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Drain some of the excess lime juice
Drain some of the excess lime juice. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the coconut milk
Add the coconut milk, finely chopped tomato, cucumber and red onion. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the chopped chili and fresh cilantro
Add the chopped chili and fresh cilantro, mix gently. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust the salt and serve very cold.
Adjust the salt and serve very cold, traditionally in half a coconut shell. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The fish must be of maximum freshness, suitable for consumption practically raw.
- Don't over-marinate: the ideal point is when the meat becomes opaque but still tender.
Variations
- Kokoda with more chili for a spicy version.
- Version with lobster instead of fish.
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