imported_admin
01-12-2006, 06:45 PM
Just got back from Fiji, we had this initially as it was a local dish but liked it so much we had it several more times. It is a great dish to have for lunch on a hot day.
Ingredients to serve 6-8
* 500g white fish fillets (Mackerel (Walu in Fiji) or MahiMahi are the favorites)
* 3 large limes (or lemons)
* 1 cup fresh coconut cream
* 1 large onion, minced or chopped fine
* 1 potent chilli (or teaspoon Tabasco)
* 2 medium tomatoes, diced
* 1 large capsicum (green pepper), diced
* pinch salt
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.
Kokoda is pronounced "ko-konda", with the accent on the second "ko".
Enjoy
Ingredients to serve 6-8
* 500g white fish fillets (Mackerel (Walu in Fiji) or MahiMahi are the favorites)
* 3 large limes (or lemons)
* 1 cup fresh coconut cream
* 1 large onion, minced or chopped fine
* 1 potent chilli (or teaspoon Tabasco)
* 2 medium tomatoes, diced
* 1 large capsicum (green pepper), diced
* pinch salt
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.
Kokoda is pronounced "ko-konda", with the accent on the second "ko".
Enjoy