Kokoda — Fijian Coconut-Marinated Fish

Shopping list

• 500 g firm white fish fillets (mahi-mahi or snapper) — skin removed, cut into 1 cm cubes

  Sub
• 5 piece limes — juiced (about 150 ml juice)

  Sub
• 200 ml coconut cream

  Sub
• 1 piece medium tomato — deseeded and finely diced

  Sub
• 1 piece small red onion — finely diced

  Sub
• 1 piece small cucumber — deseeded and finely diced

  Sub
• 1 piece red chilli — finely chopped, seeds removed for less heat

  Sub
• 2 piece spring onions — thinly sliced

  Sub
• 2 tbsp fresh coriander — chopped

  Sub
• 0.5 tsp salt

  Sub
• 0.25 tsp black pepper — freshly ground

  Sub

Step by step

1. 1

   Place the cubed fish in a non-reactive glass or ceramic bowl.

2. 2

   Pour the lime juice over the fish, ensuring all pieces are submerged. Cover and refrigerate for 2–3 hours, stirring gently once or twice, until the fish turns opaque and is 'cooked' by the acid.

3. 3

   Drain off most of the lime juice (reserve a tablespoon or two if you like it tangier).

4. 4

   Add the diced tomato, red onion, cucumber, chilli, and spring onions to the fish, stirring gently to combine.

5. 5

   Pour in the coconut cream and fold through carefully, ensuring even coating.

6. 6

   Season with salt and black pepper to taste.

7. 7

   Cover and refrigerate for at least 30 minutes to let the flavours meld.

8. 8

   Just before serving, stir in the chopped coriander.

9. 9

   Serve chilled in small bowls or on a bed of shredded lettuce, with crusty bread or cassava on the side.