Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires
Serves 6 | Gluten and dairy free

There is little wonder Kokoda features on menus throughout Fiji. Kokoda exemplifies everything that is great about Fiji.

½ kg very fresh fish (in Fiji we loved Spanish mackerel but in NZ warehou, tarakihi, snapper will all work)
juice of 6-8 lemons
2-3 tomatoes, finely chopped
3-4 spring onions, finely sliced
1 chilli, finely diced (optional)
1 x 400g tin coconut milk, chilled
salt to taste
fresh coriander to garnish

Cut the fish into 1cm cubes (preferable to discard any darkened cubes).
In a bowl, mix the fish and the lemon juice to marinate for two to three hours, or until the fish is opaque.
Drain the fish and add the tomato, spring onions, chilli, coconut milk and salt.
Mix well and serve immediately, garnished with fresh coriander.

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