Fijian Kokoda Coconut Sauce

Name: Fijian Kokoda Coconut Sauce
Prep time: 20 min
Cuisine: Fijian
Ingredients: Fresh coconut milk (preferably from fresh coconut) — 300 ml (1.25 cups); Fresh lime juice — 80 ml (1/3 cup); Red onion, finely diced — 1/2 small; Tomato, diced — 1 small; Red chile, minced — 1; Salt — 5 g (1 tsp)

The Quirky Foodster Team

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20 min

Prep

0 min

Cook

Ingredients

Fresh coconut milk (preferably from fresh coconut) — 300 ml (1.25 cups)
Fresh lime juice — 80 ml (1/3 cup)
Red onion, finely diced — 1/2 small
Tomato, diced — 1 small
Red chile, minced — 1
Salt — 5 g (1 tsp)

Method

Combine fresh coconut milk and salt in a mixing bowl; set aside.
In a separate bowl, marinate diced raw fish (traditional preparation) in lime juice for 15-20 minutes until it turns
opaque.
Drain excess lime juice from the fish.
Combine marinated fish with the coconut milk, diced onion, tomato and chile.
Chill briefly and serve cold as a refreshing starter.

Cultural Background: A tangy coconut milk sauce marinated with lime-cured raw fish, kokoda is Fiji's iconic ceviche-style dish, its coconut cream ('lolo') base reflecting the Pacific Islands' deep culinary reliance on coconut across countless preparations.

Tips: • Fresh coconut milk pressed from grated coconut gives the most authentic, rich flavour compared to canned versions. • The fish should be visibly opaque and 'cooked' by the acidity of the lime before combining with coconut milk.

Variations: • Add finely diced cucumber for extra freshness and crunch. • Adjust chile quantity for varying heat levels.

Storage: Best eaten fresh the day it's made; refrigerate leftovers up to 1 day only.

Reheating: Not applicable; served cold, uncooked. Nutrition (per serving) Approx. 90 kcal, 2 g protein, 8 g fat, 3 g carbohydrate per 100 ml serving (with fish).

FAQs: What is kokoda traditionally served as? A refreshing starter or light meal, Fiji's signature ceviche-style raw fish dish marinated in lime and coconut milk. Can I use canned coconut milk? Yes, though fresh coconut milk (pressed from grated coconut) gives a richer, more authentic flavour if available.