Kokoda Food

FIJIAN - KOKODA

Fijian - Kokoda image

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

Ingredients

4 white fish fillets, Mahi-mahi, Cod, Halibut
3 limes, large, juice of
1/2 teaspoon salt
240 ml coconut cream
1 onion, sweet, finely chopped
1 green chili, deseeded and finely chopped
8 lettuce leaves (to garnish platter)
2 tomatoes, ripe, finely chopped (garnish fish)

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

KOKODA

Kokoda image

Make and share this Kokoda recipe from Food.com.

Provided by Pikake21

Categories Mahi Mahi

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 8

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

Steps:

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.

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