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When I was in Fiji, I lived off of Kokoda. It is like Fijian Ceviche with a Pacific Islander twist. The cool part about it was that it was made out of whatever reef fish the fishermen brought back fresh that day. Super yum.
Ingredients to serve 6-8
* 500g white fish fillets (walu - Scomberomorus commerson, kawakawa - rockcod, or mahimahi - Coryphaena hippurus)
* 3 large limes (or lemons)
* 1 cup fresh coconut cream
* 1 large onion, minced or chopped fine
* 1 potent chilli (or teaspoon Tabasco)
* 2 medium tomatoes, diced
* 1 large capsicum (green pepper), diced
* pinch salt
Cut fish into bite-sized pieces. Marinate overnight in juice of limes and salt. Add coconut cream, chopped onion and chilli just before serving. 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). Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.
Different parts of the Pacific have different methods of preparation: some drain off the marinade before mixing the fish into the coconut cream, others marinate for a shorter time. French Polynesian fish salad, or poisson cru, can be marinaded as little as 10 minutes.
By the way, kokoda is pronounced "ko-konda", with the accent on the second "ko".
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ARTHUR SCHOPENHAUER (1788-1860)
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