Kokoda (Fijian Spicy Fish)
This is another of my Fijian friend Veri's traditional fare from Fiji - a group of islands in the south-west pacific, north-east of Australia. This fish dish is a Fijian favorite and utilizes common ingredients of the islands. It is the Fiji version of ceviche. Serve it with a fresh fruit salad.
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INGREDIENTS
Nutrition- 4large white fish fillets, such as mahi-mahi
- 3
- 1⁄2teaspoon salt
- 1cup coconut cream
- 1
- 1
- 2
- 1
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DIRECTIONS
- Cut the fish into bite-size pieces. In a non-reactive bowl, combine the fish, lime juice, and salt. Marinate overnight in the refrigerator.
- Remove from the refrigerator, add the coconut cream, chopped onion, and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells).
- Heat Scale: Mild.
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