by Fijian Food Safari
served in a half coconut shell
The Kokoda (“Koh-konda”) is one of Fiji’s traditional & most well known fish dishes. Like the Peruvian “Ceviche”, Fijian’s ‘cook’ Walu mackeral by curing it overnight in lemon juice, then mixing it with a coconut salsa to enjoy as a cold seafood salad.
1kg Fresh Walu Spanish Mackeral (or any firm white flesh), cubed 1" square
1 cup Lemon juice
1 cup Coconut cream (fresh is better but canned ok)
¼ cup Tomato, diced
1 T Spring onion
¼ cup White Onion, finely chopped
Red chilli, chopped fine (optional)
salt & pepper to taste
METHOD:
Cut fish into small cubes, 1” square
Place fish pieces into bowl with lemon juice and little salt
Store marinated fish in refrigerator for minimum of 2 hours or overnight
Rinse the fish under cold water, removing the excess proteins
In a bowl, mix remaining ingredients, check seasoning
Mix the cured fish with the coconut mixture
Serve chilled
