Fish Kokoda
The Quirky Foodster Team
Ingredients
- Very fresh firm white fish fillets, cut into small cubes — 500 g (1 lb)
- Fresh lime juice — 150 ml (2/3 cup)
- Coconut cream — 150 ml (2/3 cup)
- Small onion, finely chopped — 1
- Tomato, diced — 1
- Cucumber, diced — 1/2
- Red chilli, finely chopped (optional) — 1
- Salt, — to taste
- Fresh coriander, chopped, to garnish
Method
- Place the cubed fish in a glass or ceramic bowl and pour over the lime juice, ensuring all pieces are submerged.
- Cover and refrigerate for 20-30 minutes, until the fish turns opaque and appears 'cooked' by the acid.
- Drain off most of the lime juice, leaving a small amount.
- Add the coconut cream, onion, tomato, cucumber and chilli, if using, and mix gently to combine.
- Season with salt to taste, garnish with fresh coriander, and serve chilled.
Introduction: Kokoda, a dish of fresh raw fish 'cooked' in citrus juice and finished with coconut cream, is a beloved appetizer across the South Pacific, including Vanuatu, showcasing the region's abundant fresh fish and coconut in a bright, refreshing preparation.
Cultural Background: Kokoda, a dish of fresh raw fish 'cooked' in citrus juice and finished with coconut cream, is a beloved appetizer across the South Pacific, including Vanuatu, showcasing the region's abundant fresh fish and coconut in a bright, refreshing preparation.
Tips: Use only the freshest, sushi-grade quality fish, as it isn't cooked with heat. Don't over-marinate the fish in lime juice, or the texture can become tough and overly firm. Serve well chilled for the most refreshing result.
Variations: Add diced mango for a sweet, tropical twist. Use a mix of white fish and shrimp for variety. Adjust chilli to taste for more or less heat. Not applicable in its traditional form, as the dish is defined by raw fish.
Storage: Best eaten fresh, within a few hours of preparation; not recommended to store for more than 1 day given the raw fish base.
Reheating: Not applicable — this is a cold, raw-fish dish and is not reheated.
FAQs:
Q: Is the fish in kokoda truly raw?
A: Yes, though the acid in the lime juice denatures the proteins, giving it a texture similar to cooked fish, similar in concept to ceviche.
Q: What fish works best for kokoda?
A: A very fresh, firm white fish such as snapper, mahi-mahi or similar is traditional and safest for this raw preparation.
Q: How long should the fish marinate in lime juice?
A: About 20-30 minutes is typical, enough to firm and 'cook' the fish through the acid without making it tough.
- Very fresh firm white fish fillets, cut into small cubes — 500 g (1 lb)
- Fresh lime juice — 150 ml (2/3 cup)
- Coconut cream — 150 ml (2/3 cup)
- Small onion, finely chopped — 1
- Tomato, diced — 1
- Cucumber, diced — 1/2
- Red chilli, finely chopped (optional) — 1
- Salt, — to taste
- Fresh coriander, chopped, to garnish
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