Mangu

kokoda

Next Dish: Pancit

Kokoda is a traditional Fijian dish, often considered a national specialty. It consists of raw fish, typically mahi-mahi, marinated in citrus juice, such as lemon or lime, which 'cooks' the fish. The dish is then mixed with coconut cream, onions, chillies, and diced tomatoes. It's similar to ceviche, a seafood dish popular in the coastal regions of Latin America.

lemon juice

coconut cream

salt

chopped tomatoes

coriander

cucumber

dried limes

dried pepper

red onion

white fish

Recipe

Ingredients:

  • 500g white fish fillets

  • 1 cup lime or lemon juice

  • 1 cucumber

  • 1 red onion

  • 2 tomatoes

  • 1 bunch fresh coriander

  • 1 cup coconut cream

  • Salt and pepper to taste


Instructions:

  1. Cut the fish into small cubes and place in a bowl. Pour over the lime or lemon juice, ensuring all the fish is covered. Cover the bowl and refrigerate for at least 2 hours, or until the fish is white and “cooked”.

  2. Drain the fish, reserving some of the citrus juice for later.

  3. Peel the cucumber, cut in half lengthways and remove the seeds. Dice the cucumber, onion, and tomatoes and add to the fish.

  4. Chop the coriander and add to the bowl, along with the coconut cream. Mix well to combine all the ingredients.

  5. Season with salt and pepper to taste, and add a little of the reserved citrus juice if desired.

  6. Cover and refrigerate for another 30 minutes before serving to allow the flavors to develop.