Kokoda

Raw fish cured in lime and coconut cream.

Ingredients

• 600 g White fish fillets
• 1 cup Lime juice
• 1½ cups Coconut cream
• 2 Tomatoes
• 1 Onion
• 3 Spring onions
• 1 Chili
• 1 Cucumber
• 2 tsp Salt

Method

1. Cut the fish — Dice the fresh fish into 2 cm cubes.
2. Cure — Cover completely with lime juice and refrigerate 2 hours until the flesh turns opaque and firm.
3. Drain — Pour off most of the lime juice — leaving it makes the final dish harsh.
4. Add coconut — Fold in the thick coconut cream until every piece is coated.
5. Add vegetables — Stir in the diced tomato, onion, cucumber and chili.
6. Kokoda is ready — Chill 30 minutes more and serve cold, traditionally in a coconut shell.

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