Kokoda - Fijian marinated fish salad

December 2, 2009

You don’t always need heat to cook food. An example of this is the Fijian dish kokoda, a fish dish where the “cooking” is achieved by marinating the fish in citrus juice.

The acid in the juice denatures the protein in the fish, turning the flesh opaque and giving it a cooked texture.

There are numerous variations on this dish. A version which originated in Peru and is popular throughout Latin America is ceviche. There it is often served with corn and sweet potato. Sometimes the key ingredient is squid, prawns or shellfish instead of fish.

I am particularly fond of the Fijian version, kokoda (pronounced kokonda) It’s a tasty, colourful dish that would make an attractive entrée for a Down Under Christmas dinner.

Select a firm white fish for this recipe. While the marinade can be lemon juice alone, I think the addition of lime juice adds an extra dimension.

Kokoda

800g firm fleshed white fish fillets
2 juicy lemons
2 limes
200ml coconut cream
1/2 red pepper
2 spring onions
2 small red chillies
salt
1 tablespoon finely chopped coriander

Cut the fish into small dice. Place in a non-reactive bowl and add the juice of the lemons and limes. Stir well to distribute it evenly. Refrigerate for about four hours, stirring from time to time.

About an hour before serving, drain the fish. Finely chop the red pepper and the spring onions. Add to the fish along with the coconut cream, the deseeded and finely chopped chillies and the coriander. Season with salt to taste. Spoon into a serving dish or individual dishes and garnish with a sprig of coriander.

Serves 6 to 8 as an entrée.

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