Kokoda recipe

Raw reef fish left for hours in lime juice until the flesh turns opaque, then drained and dressed in fresh coconut cream — the draining is what keeps it from being sour.

6 hours and 50 minuteseasy10 ingredients

Ingredients

• 500 g white fish fillet
• 250 ml lime juice
• 250 ml coconut cream
• 3 tomatoes
• 1 red onion
• 2 spring onion
• 1 green bell pepper
• 1 red chilli
• 1 bunch coriander
• 1 tsp salt

How to make Kokoda

1. Cut 500 g of skinless white fish fillet (mahi-mahi or snapper) into 1.5 cm cubes.
2. Cover the fish completely with 250 ml lime juice in a non-metallic dish.
3. Chill for 2 to 8 hours, or overnight, until the flesh is opaque and firm all the way through. Fifteen minutes is not enough.
4. Drain the fish and discard most of the lime juice, keeping only a couple of spoonfuls.
5. Dice 3 deseeded tomatoes, 1 red onion, 1 green bell pepper, 2 spring onions and 1 red chilli small, and chop a handful of coriander.
6. Fold the drained fish through the vegetables, pour over 250 ml fresh coconut cream and season with salt.
7. Chill 30 more minutes and serve very cold, traditionally in half coconut shells.

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