Best 3 Fijian Kokoda Recipes

Embark on a culinary journey to Fiji, where the tantalizing flavors of Kokoda, the national dish, await. Kokoda is a refreshing ceviche-like dish that celebrates the pristine bounty of the Fijian seas. It's a vibrant symphony of raw fish, marinated in zesty citrus juices, aromatic coconut cream, and a chorus of herbs and spices. Dive into the secrets of crafting this delectable dish with our curated collection of authentic Fijian Kokoda recipes. From the classic Kokoda, bursting with vibrant flavors, to tantalizing variations that introduce unique twists, we've got you covered. Discover the art of selecting the freshest fish, the perfect balance of citrus and coconut, and the harmonious blend of herbs and spices that elevate Kokoda to a culinary masterpiece. Get ready to impress your taste buds and transport your senses to the sun-kissed shores of Fiji.

Check out the recipes below so you can choose the best recipe for yourself!

NATIONAL DISH OF FIJI - FIJIAN KOKODA

National Dish of Fiji - Fijian Kokoda image

Fijian Kokoda is a raw fish ceviche that is served in a half coconut shell or giant clam shell in the tropical islands of Fiji. It is usually made wit...h

Provided by Nationalfoody

Categories Appetizer Dessert Main Dish

Number Of Ingredients 10

Ingredients

4 white fish filets (Mahi-Mahi, cod or snapper)
¾ cup fresh lime / lemon juice
2 ripe tomatoes (diced)
1 large chili pepper
100 ml coconut cream
1 onion (peeled and finely diced)
1 green capsicum pepper
3 green oak leaf lettuces
Salt
Black pepper

Steps:

Remove the bones from the fish filet and discard them.
Use a sharp knife to cut the fish into small 1 cm cubes.
Mix the fish cubes with the lemon or lime juice in a ceramic or glass bowl as metal bowls will react with the lime and lemon juice.
Cover the bowl with plastic wrap and refrigerate for eight (8:00) hours or overnight.
Mix occasionally with a wooden spoon.
After marinating, the fish will appear white in color, as if cooked.
Cut the chili and capsicum peppers into halves, then remove the seeds and chop finely.
Add the chopped peppers to the marinated fish, along with the diced onions.
Pour in the coconut cream.
To ensure the fish is properly flavored by all the ingredients, give it a thorough stir.
Season the Kokoda with adequate salt and black pepper.
Remove the stems from the lettuce leaves, rinse them in water, and then pat dry with a paper towel.
Line the serving platter with the lettuce leaves and then transfer the Kokoda onto it.
Alternatively, line half coconut shells with lettuce and spoon the Kokoda into each, then serve.

Nutrition Facts : ServingSize 10

KOKODA

Kokoda image

Kokoda is a delicious traditional salad from Fiji prepared with raw fish marinated in lime, as well as coconut cream and peppers.

Provided by Vera Abitbol

Categories Appetizer Salad

Time 10m

Number Of Ingredients 10

Ingredients

6 mahi mahi filets (, deboned and without skin (previously frozen))
1 cup coconut cream
5 limes
3 tomatoes (, diced)
1 green hot pepper (, sliced)
2 red onions (, diced)
1 green bell pepper (, diced)
1 red bell pepper (, diced)
Salt
Pepper

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

Fijian - Kokoda image

This recipe was taken from a South Pacific web site for the ZWT-7 tour of the South Pacific. This is a traditional Fijian fish dish that is prepared with mahi-mahi, a white flesh fish. It is a very simple dish to prepare, you will need to allow ample time for marinating. Please note that the cooking time is marinating time (6 - 10 hours).

Provided by Baby Kato

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 white fish fillets, Mahi-mahi, Cod, Halibut
3 limes, large, juice of
1/2 teaspoon salt
240 ml coconut cream
1 onion, sweet, finely chopped
1 green chili, deseeded and finely chopped
8 lettuce leaves (to garnish platter)
2 tomatoes, ripe, finely chopped (garnish fish)

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.

Nutrition Facts : Calories 395.9, Fat 13.6, SaturatedFat 11.7, Cholesterol 61.6, Sodium 403, Carbohydrate 52.1, Fiber 3.5, Sugar 42.7, Protein 19.8

Tips:

Choose the freshest fish possible. This will ensure that your kokoda is as delicious and flavorful as possible.
Use a sharp knife to cut the fish into thin slices. This will help the fish to cook evenly and absorb the flavors of the marinade better.
Marinate the fish for at least 30 minutes, but no longer than 24 hours. This will give the fish time to absorb the flavors of the marinade without becoming overcooked.
Use a variety of vegetables in your kokoda. This will add color, flavor, and texture to the dish.
Serve kokoda chilled. This will help to keep the fish from becoming overcooked and will also make it more refreshing.

Conclusion:

Kokoda is a delicious and refreshing Fijian dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own personal taste. Whether you like your kokoda spicy or mild, with lots of vegetables or just a few, there is a recipe out there for you. So next time you are looking for a new and exciting dish to try, give kokoda a try. You won't be disappointed!