COPPER🇳🇷 Nauru
Kokoda recipe
Fresh and zesty coconut fish salad from Nauru.
Ingredients
- 500 g white fish fillets
- 100 ml lime juice
- 200 ml coconut milk
- 2 tomatoes
- 1 cucumber
- 1 red onion
- 20 g fresh coriander
- 1 tsp salt
- 1 tsp black pepper
How to make Kokoda
- Cut 500 g of white fish fillets into bite-sized pieces, about 2.5 cm each.
- Marinate the fish in the juice of 2 limes for 15 minutes to enhance flavor.
- In a mixing bowl, combine 200 ml of coconut milk, 4 g of salt, and 2 g of black pepper, whisking until smooth.
- Chop 1 tomato, 1 cucumber, and 1 red onion into small pieces, around 1 cm in size.
- Add the marinated fish to the bowl, along with the chopped tomato, cucumber, and red onion.
- Stir gently to combine all ingredients without breaking the fish pieces.
- Garnish the mixture with chopped fresh coriander for added flavor and color.
- Transfer the Kokoda to a serving plate, ensuring an even distribution.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Serve chilled, as a refreshing appetizer or light meal.
What is Kokoda?
Kokoda is a traditional dish from Nauru, and takes about 30 minutes from start to finish. It is built around white fish fillets, coconut milk and lime juice. The recipe below uses 9 ingredients and is written out step by step.
How long does Kokoda take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 5 dishes built on white fish fillets. The method runs to 10 steps, the longest being 30 minutes.
Any tips for making Kokoda?
Marinating the fish enhances its flavor and tenderness.
Copper documents Nauru alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.