Fiji's national dish: fresh ika (fish) "cooked" in moli (lemon or lime) juice and finished with lolo (coconut cream), onion, tomato and chilli.

Photo: Feng Shan / Unsplash

Kokoda (pronounced "ko-kon-da") is Fiji's most famous dish. Fresh ika (fish) is cut into cubes and "cooked" without heat in moli (lemon or lime) juice, then mixed with creamy lolo (coconut cream), onion, tomato and rokete (chilli). It's cool, fresh and rich all at once, and it's traditionally served in a bilo (half coconut shell). You'll find it at every family feast, resort and roadside stall in Fiji.

Fijian words in this recipe

• kokoda (raw fish marinated in citrus and coconut cream)
• ika (fish)
• walu (Spanish mackerel, a popular fish for kokoda)
• moli (citrus: lemon or lime)
• lolo (coconut cream)
• niu (coconut)
• rokete (chilli)
• bilo (cup, traditionally a half coconut shell)

Ingredients

Serves 4 as a starter · Prep 20 min + 1–2 hours marinating

• 500 g very fresh, firm white ika (fish) such as walu (Spanish mackerel), mahi-mahi or snapper, skin and bones removed
• 1 cup fresh moli (lemon or lime) juice, about 6–8 lemons
• 1 tsp salt
• 1 cup thick lolo (coconut cream)
• 1 small red onion, finely diced
• 2 tomatoes, seeded and diced
• ½ red or green capsicum, finely diced (optional)
• 1–2 rokete (chillies), very finely chopped
• Fresh coriander or spring onion to garnish

Method

1. Cut the fish. Cut the ika into 1–1.5 cm cubes with a sharp knife on a clean chopping board.
2. Marinate. Place the fish in a glass or glass bowl (not metal). Sprinkle with salt, pour over the moli juice and stir so every piece is covered. Cover and refrigerate for 1–2 hours, stirring once or twice, until the fish is white and opaque all the way through.
3. Drain. Pour off and discard most of the citrus juice, leaving just a couple of spoonfuls with the fish.
4. Add the lolo. Stir in the lolo, onion, tomato, capsicum and chilli. Taste and add a little more salt if needed.
5. Serve cold in a bilo (coconut shell) or small bowls, garnished with coriander or spring onion.

Tips for the best kokoda

• Freshness is everything. Use fish caught or bought the same day, kept cold at all times. If in doubt, don't use it raw.
• Use fresh lolo if you can. Grate a dry coconut with a coconut scraper, add a little warm water and squeeze through a cloth. It tastes far better than tinned.
• Don't over-marinate. After about 3 hours the fish starts to go rubbery.
• Eat kokoda on the day it's made and keep it chilled until serving.

Frequently asked questions

Is kokoda raw fish?

Yes. The fish isn't heated; the acid in the lemon or lime juice firms it up and turns it opaque. That's why only very fresh fish should be used.

What's the difference between kokoda and ceviche?

Both use citrus to "cook" raw fish, but Fijian kokoda is finished with rich coconut cream, while Latin American ceviche usually isn't.

Get your kitchen ready at Domalco

Find coconut scrapers, glass bowls, knives and chopping boards and serving ware at our Ba and Lautoka stores, or shop online with free delivery on orders over $100.

Try next: Palusami · How to prepare a lovo

Tags

Coconut Fijian food Kokoda Recipes Seafood

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