Kokoda (Fijian Raw Fish in Lime and Coconut Milk)
In short: Cubes of very fresh fish cured in lime juice, then dressed with coconut milk, tomato, onion and chili, a chilled Fijian starter. It takes about 25 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 0 min
- Resting
- 30 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Kokoda is Fiji's best-known dish: very fresh fish cured briefly in lime juice, then tossed with coconut milk, tomato, onion and chili and served chilled. The lime turns the flesh firm and opaque, while the coconut milk softens the sour edge and makes the dish creamy. It is eaten as a starter, a light lunch or a party dish, often with boiled cassava or taro. Use the freshest fish you can find and keep everything cold.
Instructions
- Pat the fish dry and cut it into small, even cubes. Keep it in the fridge until you are ready to start.
- Toss the fish with the salt and lime juice in a glass or ceramic bowl. Cover and refrigerate for 20 to 30 minutes, stirring once, until the outside of the fish turns opaque white.
- Tip the fish into a sieve and let the lime juice drain away, pressing very gently. Discard the juice.
- In a clean bowl, combine the onion, tomatoes, chilies and coriander. Add the drained fish.
- Pour in the chilled coconut milk and stir gently. Taste and add salt or a little more lime juice if needed.
- Chill for 10 minutes, then serve cold in small bowls or coconut shells, with boiled cassava or taro if you like.
Tips
- Buy fish the same day, keep it on ice and serve within 2 hours of mixing. Raw or lightly cured fish is not recommended for pregnant women, small children, older adults or anyone with a weak immune system.
- For a milder dish, shorten the curing time to 15 minutes and add a splash more coconut milk. Lemon juice can replace lime.
Questions and answers
Is kokoda raw fish?
The fish is not heated, but the lime juice firms it and turns it opaque, much like cooking. It still counts as raw for food-safety purposes, so use very fresh fish.
What fish is best for kokoda?
Firm white or pale pink fish such as mahi-mahi, snapper, walu or tuna. Avoid strongly flavored oily fish, which tastes harsh in lime.
Can I make kokoda ahead?
Chop the onion, tomatoes and chilies ahead, but cure the fish no more than 1 hour before serving and keep everything cold. Add the coconut milk just before serving so the dish stays fresh and creamy, and serve within 2 hours of mixing.
How long does it take to make Kokoda (Fijian Raw Fish in Lime and Coconut Milk)?
About 25 min in total: 25 min of preparation and 0 min of cooking.
How many calories are in Kokoda (Fijian Raw Fish in Lime and Coconut Milk)?
About 220 kcal per serving, with 26 g of protein, 7 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 7 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
