Kokoda (Fijian Marinated Fish)

Experience the fresh and zesty flavors of Fijian cuisine with Kokoda, a traditional dish featuring tender fish marinated in citrus and coconut milk. Perfect as a light lunch, appetizer, or part of a tropical feast, Kokoda offers a refreshing taste of the South Pacific that is both vibrant and satisfying.

Ingredients

• 1 lb fresh white fish fillets (snapper, mahi-mahi, or similar), cut into small cubes
• Juice of 4 limes
• 1/2 cup coconut cream
• 1 small red onion, finely chopped
• 1 small red chili, deseeded and finely chopped
• 1 medium tomato, diced
• 1/2 cucumber, peeled, seeded, and diced
• 2 tablespoons fresh coriander (cilantro), chopped
• Salt to taste
• Optional: 1 teaspoon grated ginger

Instructions

1. Marinate the Fish

   Place the cubed fish in a glass or ceramic bowl and pour over the lime juice. Stir gently to coat the fish completely. Cover and refrigerate for 1–2 hours, or until the fish turns opaque, indicating it is “cooked” by the lime juice.

2. Prepare the Coconut Dressing

   In a separate bowl, combine the coconut cream with chopped red onion, chili, tomato, cucumber, and coriander. Add salt to taste and mix well.

3. Combine and Chill

   Drain excess lime juice from the marinated fish if necessary, then gently fold the coconut dressing into the fish. Cover and refrigerate for an additional 30 minutes to allow flavors to meld.

4. Serve

   Serve Kokoda chilled, garnished with extra coriander or lime wedges. It pairs beautifully with crusty bread, rice, or tropical salads.