Best 2 Kokoda Recipes

Embark on a culinary adventure to the vibrant shores of Fiji, where the tantalizing flavors of Kokoda await. This traditional Fijian dish, also known as Fijian ceviche, is a harmonious blend of fresh seafood, zesty citrus, and aromatic spices. Indulge in three delectable variations of Kokoda: the classic Raw Fish Kokoda, the succulent Coconut Milk Kokoda, and the tantalizing Chilli Kokoda. Each recipe promises a unique taste experience, capturing the essence of Fijian cuisine. Dive into the vibrant flavors of Kokoda and let your taste buds dance to the rhythm of the islands.

Here are our top 2 tried and tested recipes!

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

KOKODA

Kokoda image

Make and share this Kokoda recipe from Food.com.

Provided by Pikake21

Categories Mahi Mahi

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

500 g white fish fillets (walu, kawakawa, rockcod, or mahimahi)
3 large limes or 3 large lemons
1 cup fresh coconut cream
1 large onion (minced or chopped fine)
1 strong chili pepper (or teaspoon Tabasco)
2 medium tomatoes, diced
1 large capsicum, diced (green pepper)
1 pinch salt

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.

Tips:

Use fresh fish: The fresher the fish, the better the ceviche will be. Look for fish that is firm and has clear eyes.
Cut the fish into small pieces: This will help the ceviche to cook evenly.
Marinate the fish in citrus juice for at least 30 minutes: This will help to tenderize the fish and give it a bright, citrusy flavor.
Add your favorite vegetables: Common additions to ceviche include onions, tomatoes, peppers, and cilantro. You can also add fruits like mango or pineapple.
Season the ceviche to taste: Add salt, pepper, and other spices to taste. You can also add a bit of chili pepper for a spicy kick.
Serve the ceviche chilled: Ceviche is best served cold, so make sure to chill it for at least an hour before serving.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for a summer party or a light lunch. It is easy to make and can be tailored to your own taste. So next time you are looking for a new and exciting seafood dish to try, give ceviche a try!