Kokoda

A popular Fijian fish dish (pronounced ko-konda), similar to Tahiti's poisson cru.

• Ready In: 24 hrs 20 mins
• Serves: 6-8

Ingredients

• 500  g  white fish fillets (walu, kawakawa, rockcod, or mahimahi)
• 3  large limes or 3  large lemons
• 1  cup  fresh coconut cream
• 1  large onion (minced or chopped fine)
• 1  strong chili pepper (or teaspoon Tabasco)
• 2  medium tomatoes, diced
• 1  large capsicum, diced (green pepper)
• 1  pinch salt

Directions

1. Cut fish into bite-sized pieces.
2. Marinate overnight in juice of limes and salt.
3. Add coconut cream, chopped onion and chilli just before serving.
4. Decorate with tomato and capsicum. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo).
5. Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.