Kokoda
A raw fish salad marinated in coconut milk, lime, and spices.
Instructions
- Cut the fish fillets into small cubes, approximately 1 cm in size.
- In a large non-reactive bowl, combine the fish cubes with the lime juice, salt, and black pepper.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the fish turns opaque, indicating it has been 'cooked' by the lime juice.
- Once the fish is ready, drain off excess lime juice, leaving just a bit to keep the fish moist.
- Add the coconut cream to the bowl with the marinated fish and gently stir to combine.
- Mix in the chopped red onion, chili, cucumber, and tomato, ensuring all ingredients are well incorporated.
- Taste the kokoda and adjust the seasoning with more salt or lime juice if desired.
- Transfer the kokoda to a serving dish and sprinkle with chopped cilantro before serving.
- Serve chilled as an appetizer or a light main dish, along with taro chips or freshly baked bread.
Nutritional Information & Health Goals
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