FIJI KOKODA (FRESH FISH CEVICHE)
Steps:
- Make sure the skin is removed from the filets and cut into bit sized pieces
- Place the fish and lemon juice in a ceramic or glass bow and toss to combine
- Cover with plastic wrap and place in the refrigerator overnight (at least 8 hours)
- The fish will turn white when it is ready.
- Add the tomatoes, chili, onion, coconut cream to the marinated fish and gently stir to combine
- Season with salt and pepper to taste
- Line a serving bowl with lettuce leaves and spoon the kokoda onto the leaves.
- Serve with fried taro root for an authentic Fijian experience
NATIONAL DISH OF FIJI - FIJIAN KOKODA
Steps:
- Remove the bones from the fish filet and discard them.
- Use a sharp knife to cut the fish into small 1 cm cubes.
- Mix the fish cubes with the lemon or lime juice in a ceramic or glass bowl as metal bowls will react with the lime and lemon juice.
- Cover the bowl with plastic wrap and refrigerate for eight (8:00) hours or overnight.
- Mix occasionally with a wooden spoon.
- After marinating, the fish will appear white in color, as if cooked.
- Cut the chili and capsicum peppers into halves, then remove the seeds and chop finely.
- Add the chopped peppers to the marinated fish, along with the diced onions.
- Pour in the coconut cream.
- To ensure the fish is properly flavored by all the ingredients, give it a thorough stir.
- Season the Kokoda with adequate salt and black pepper.
- Remove the stems from the lettuce leaves, rinse them in water, and then pat dry with a paper towel.
- Line the serving platter with the lettuce leaves and then transfer the Kokoda onto it.
- Alternatively, line half coconut shells with lettuce and spoon the Kokoda into each, then serve.
Nutrition Facts : ServingSize 10
KOKODA
Steps:
- Cut the fish into small cubes.
- In a glass container (not metal to avoid oxidation), mix the fish, lemon juice and mix well so that the fish absorbs all the juices.
- Cover and place in the refrigerator for about 8 hours.
- Drain the marinated fish, and add all the vegetables and coconut cream. Add salt and pepper.
FIJIAN - KOKODA
This recipe was taken from a South Pacific web site for the ZWT-7 tour of the South Pacific. This is a traditional Fijian fish dish that is prepared with mahi-mahi, a white flesh fish. It is a very simple dish to prepare, you will need to allow ample time for marinating. Please note that the cooking time is marinating time (6 - 10 hours).
Provided by Baby Kato
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the fish into bite-size pieces and place in a glass or plastic bowl.
- Do not use a metal bowl as it will react with the lime juice.
- Add the lime juice and salt, mix well, cover and leave to marinate in refrigerator for 6-10 hours.
- Before serving add the coconut cream, onion and the chilli.
- Mix well.
- Put the lettuce leaves down on your platter and add the fish, garnishing with the chopped tomatoes.
Nutrition Facts : Calories 395.9, Fat 13.6, SaturatedFat 11.7, Cholesterol 61.6, Sodium 403, Carbohydrate 52.1, Fiber 3.5, Sugar 42.7, Protein 19.8
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