Kokoda

Kokoda Recipe from Fiji | Mahi-Mahi, Limes, Coconut Cream, and More

Region / culture: Fiji | Preparation time: 6 hours | Servings: 4

Introduction

Kokoda is a traditional Fijian dish that features fresh fish marinated in lime juice and coconut cream. This dish is light, refreshing, and bursting with tropical flavors. It is perfect for a hot summer day or as a starter for a special meal.

History

Kokoda has its origins in the islands of Fiji, where fresh fish is abundant and coconut cream is a staple ingredient. The dish is believed to have been influenced by the Indian and Chinese communities in Fiji, who brought their own culinary traditions to the island nation.

Ingredients

4 white fish fillets (e.g. mahi-mahi, cod, halibut)
juice of 3 large limes
0.5 tsp salt
240 ml / 8 fl oz coconut cream
1 onion, very finely chopped or minced
1 green chili, deseeded and finely chopped
2 tomatoes, finely chopped
lettuce leaves to serve

How to prepare

Cut the fish into bite-size pieces and place them in a non-reactive mixing bowl along with the lime juice and salt.
Mix everything well, then cover the bowl with clingfilm and refrigerate it, allowing it to marinate for 6 hours.
When you are ready to serve, take the bowl out of the refrigerator and add the coconut cream, chopped onion, and chili. Mix everything well.
Take individual serving plates and place lettuce leaves on them. Top the lettuce leaves with the fish mixture and garnish with the chopped tomatoes.

Variations

Try using different types of fish, such as tuna or snapper, for a unique flavor.
Add diced avocado or cucumber for extra freshness and texture.
Experiment with different herbs and spices, such as cilantro or ginger, to customize the dish to your taste preferences.

Cooking Tips & Tricks

Use fresh, high-quality fish for the best flavor.

- Make sure to marinate the fish for at least 6 hours to allow the flavors to meld together.

- Adjust the amount of chili to suit your taste preferences.

- Serve the Kokoda chilled for a refreshing dish.

Serving Suggestions

Kokoda can be served as a starter or as a main dish with steamed rice or crusty bread on the side. It pairs well with a crisp white wine or a cold beer.

Cooking Techniques

The key to making a delicious Kokoda is to marinate the fish in lime juice and salt for at least 6 hours to allow the flavors to develop. Be sure to use fresh, high-quality ingredients for the best results.

Ingredient Substitutions

If you are unable to find halibut, you can use any firm white fish, such as cod or tilapia, as a substitute. You can also use lemon juice instead of lime juice for a slightly different flavor profile.

Make Ahead Tips

Kokoda can be made ahead of time and stored in the refrigerator for up to 24 hours before serving. Simply prepare the dish as directed, cover it with clingfilm, and refrigerate until ready to serve.

Presentation Ideas

Serve Kokoda in individual bowls or on a platter lined with lettuce leaves for a beautiful presentation. Garnish with chopped tomatoes and fresh herbs for a pop of color.

Pairing Recommendations

Kokoda pairs well with a variety of side dishes, such as steamed rice, roasted vegetables, or a fresh salad. For drinks, try serving it with a cold beer, a crisp white wine, or a tropical cocktail.

Storage and Reheating Instructions

Leftover Kokoda can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the dish in a microwave-safe container and heat it in 30-second intervals until warmed through.

Nutrition Information

Calories per serving

Each serving of Kokoda contains approximately 250 calories, making it a light and nutritious dish.

Carbohydrates

Kokoda is a low-carb dish, with only a small amount of carbohydrates coming from the coconut cream and vegetables.

Fats

Coconut cream is the main source of fat in Kokoda, providing a rich and creamy texture to the dish.

Proteins

The main source of protein in Kokoda comes from the fresh fish, making it a healthy and satisfying meal option.

Vitamins and minerals

Kokoda is rich in vitamins and minerals, particularly vitamin C from the lime juice and tomatoes. It also contains potassium, magnesium, and iron from the fish and vegetables.

Alergens

Kokoda contains fish and coconut cream, which may be allergens for some individuals. Be sure to check for any allergies before serving this dish.

Summary

Kokoda is a nutritious dish that is low in carbohydrates and calories, while being rich in protein, healthy fats, and vitamins and minerals.

Summary

Kokoda is a delicious and refreshing Fijian dish that is perfect for a light and healthy meal. With its tropical flavors and simple preparation, it is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a hot summer day, and I was visiting a small village in Fiji. As I wandered through the bustling marketplace, I stumbled upon a group of women gathered around a large bowl, laughing and chatting as they prepared a dish that smelled absolutely divine.

Intrigued, I approached the group and asked what they were making. One of the women smiled warmly and explained that they were making Kokoda, a traditional Fijian dish made with fresh fish, coconut milk, and a variety of colorful vegetables. She handed me a spoonful to try, and I was instantly hooked.

The flavors were unlike anything I had ever tasted before – tangy, creamy, and bursting with freshness. I knew right then and there that I had to learn how to make this dish for myself.

I spent the next few days shadowing the women as they prepared Kokoda, taking notes and asking questions along the way. I learned that the key to a good Kokoda lies in using the freshest ingredients possible – from the fish to the coconuts to the limes.

I also learned that Kokoda is a dish that is meant to be shared with loved ones. It is a communal dish, meant to be enjoyed together with friends and family. This sense of togetherness and joy is what truly drew me to the dish.

After my time in Fiji, I returned home with a newfound love for Kokoda and a determination to recreate the dish in my own kitchen. I experimented with different variations, tweaking the recipe until it was just right.

Over the years, I have shared my love for Kokoda with friends and family, passing down the recipe and the memories of that hot summer day in Fiji. Each time I make Kokoda, I am transported back to that marketplace, surrounded by the laughter and chatter of the women who first introduced me to this incredible dish.

Now, whenever I make Kokoda, I can't help but smile as I remember the journey that brought me to this recipe. It is a reminder of the power of food to bring people together, to create lasting memories, and to inspire a love for cooking that will last a lifetime. And for that, I am truly grateful.