Kokoda

Name: Kokoda
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

8 ingredients

5 steps

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

Directions

1

Cut fish into bite-sized pieces.
2

Marinate overnight in juice of limes and salt.
3

Add coconut cream, chopped onion and chilli just before serving.
4

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).
5

Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.