Best Kokoda Recipes

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

Kokoda image

Provided by Pikake21

Categories Mahi Mahi

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 8

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.

KOKODA image

Yield 6

Number Of Ingredients 10

Steps:

Cut fish in small cubes, then marinate in lime juice 1 hour (or longer). Cut white onion and tomatoes in small (1/2") cubes. Slice green onions, Chop cilantro. Drain fish cubes and rinse in cold water. Mix fish with prepared vegetables. Squeeze together freshly grated coconut with 1 cup water. Drain and reserve the resultant coconut cream and add salt and pepper. (Can be made spicier with dash of tobasco or red chillies if you like.) Place in serving bowl and lastly pour reserved coconut cream over all. Mix well and serve.