Best Fijian Kokoda Recipes

Kokoda image

Provided by Vera Abitbol

Time 10m

Number Of Ingredients 10

6 mahi mahi filets (, deboned and without skin (previously frozen))
1 cup coconut cream
5 limes
3 tomatoes (, diced)
1 green hot pepper (, sliced)
2 red onions (, diced)
1 green bell pepper (, diced)
1 red bell pepper (, diced)
Salt
Pepper

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.

Kokoda (Fijian Spicy Fish) image

Provided by iknitok

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 large white fish fillets, such as mahi-mahi
3 large limes, juiced
1/2 teaspoon salt
1 cup coconut cream
1 large onion, minced
1 small green chili pepper, such as serrano, seeds and stem removed, minced
2 medium tomatoes, diced
1 bell pepper, seeds and stem removed, diced

Steps:

Cut the fish into bite-size pieces. In a non-reactive bowl, combine the fish, lime juice, and salt. Marinate overnight in the refrigerator.
Remove from the refrigerator, add the coconut cream, chopped onion, and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells).
Heat Scale: Mild.

Nutrition Facts : Calories 265.7, Fat 9.1, SaturatedFat 7.8, Cholesterol 41.1, Sodium 260.6, Carbohydrate 35.3, Fiber 2.4, Sugar 29, Protein 13

Fijian - Kokoda image

Provided by Baby Kato

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 8

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