30/08/2025
Authentic Fijian Kokoda Recipe - takes me back to the Coral Coast!
Kokoda is nutrient-dense, high in protein, low in carbs, and provides healthy fats — one of the reasons it’s beloved not just for flavor, but for how light and energizing it feels.
Ingredients (Serves ~2–4)
• 1 lb firm white fish (Spanish mackerel / walu, snapper, mahi-mahi), cut into ~1 cm cubes  
• 1 cup fresh lime (or lemon) juice — enough to submerge fish (I used 5 limes & 2 lemons) 
• 1 cup coconut milk (“miti”) — freshly squeezed is ideal, but canned works too  
• 1 small red onion, finely diced  
• 1 tomato diced  
• 1/2 cucumber, diced  
• 1 chili finely chopped (I used Serrano)
• Fresh herbs — cilantro, green onion 
• Salt & pepper, to taste 
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Method
1. Marinate the Fish
• Place cubed fish in a glass bowl and pour over lime juice until fully submerged. Add a pinch of salt.
• Refrigerate for 1–4 hours, or until the fish turns opaque. Longer marination equals stronger citrus flavor.   
2. Prepare the Coconut Milk (“Miti”)
• If fresh: grate coconut flesh, add a squeeze of lime and some diced onion, then squeeze and strain to extract the rich milk.  
• If canned: use directly — still delicious and more convenient.
3. Mix Ingredients
• Drain the fish from the citrus and transfer to a clean bowl.
• Add coconut milk/milk mix, then gently stir in chopped onion, tomato, cucumber, chili, and herbs. Season with salt and pepper.  
4. Serve & Garnish
• Plate in coconut shell halves, lettuce cups, or bowls. Garnish with cilantro and lime wedges.
