Why You’ll Love This Recipe

Kokoda is a light, healthy, and incredibly refreshing dish, perfect for those who love the bright flavors of citrus and the creamy richness of coconut. The raw fish is marinated to perfection in lime juice, making it tender and flavorful, while the coconut milk adds a luscious, tropical creaminess. The crunchy vegetables and herbs provide texture and freshness to the dish. It’s a versatile recipe that’s perfect for a summer meal, an appetizer for a gathering, or even a light lunch. Plus, it’s easy to prepare with minimal ingredients, making it a quick and impressive dish to serve.

Ingredients

1 lb (450g) firm white fish (such as snapper, mahi-mahi, or tuna), cut into small cubes
1 cup fresh lime juice (about 6-8 limes)
1/2 cup coconut milk (preferably fresh or canned full-fat coconut milk)
1 small cucumber, finely diced
1 small onion, finely chopped
1-2 small tomatoes, chopped
1/2 bell pepper, finely diced (optional)
2 tablespoons fresh cilantro or parsley, chopped
1-2 fresh chilies, chopped (optional, for heat)
Salt to taste
Fresh cracked black pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the fish: In a medium bowl, place the cubed fish and pour the fresh lime juice over it, making sure the fish is fully submerged in the juice. Mix gently to coat the fish in the lime juice. Cover the bowl and refrigerate for 2-4 hours, or until the fish becomes opaque and tender, indicating it has “cooked” in the lime juice.
Prepare the vegetables: While the fish is marinating, chop the cucumber, onion, tomatoes, bell pepper, and fresh herbs. If you’re using chili, finely chop it as well.
Combine the ingredients: After the fish has marinated, drain off some of the excess lime juice (leaving a little bit for flavor), and add the prepared vegetables, coconut milk, chopped cilantro or parsley, and chopped chilies (if using) to the bowl. Stir gently to combine.
Season: Add salt and fresh cracked black pepper to taste. If you prefer a spicier version, add more chopped chilies or hot sauce to taste.
Serve: Serve the Kokoda cold, garnished with additional cilantro or parsley if desired. It can be served on its own or with sides such as cassava, rice, or crispy bread.

Servings and Timing

Servings: 4
Total time: 2-4 hours (including marinating time)

Variations

Different fish: While traditional Kokoda uses white fish like snapper or mahi-mahi, you can also use tuna or other firm white fish like grouper or bass. The key is to use fresh fish that can hold its texture during marination.
Vegan Kokoda: For a plant-based version, substitute the fish with finely chopped vegetables such as cauliflower, avocado, or mango for a fresh twist. You can also add tofu for some protein.
Spicy Kokoda: Add more chopped fresh chilies, or even a dash of hot sauce, to turn up the heat in this dish.
Kokoda with fruit: Some versions of Kokoda add tropical fruits like pineapple or papaya to the mix, giving the dish a sweet and tangy balance of flavors.

Storage/Reheating

Storage: Kokoda is best eaten fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. The flavors will continue to develop, but the texture of the fish may change.
Reheating: Kokoda is typically served cold, so it should not be reheated. It is best enjoyed fresh.

FAQs

1. Can I use frozen fish for Kokoda?

Fresh fish is ideal for Kokoda, but if you must use frozen fish, make sure it is fully thawed and of good quality. The texture of the fish may differ slightly, but it will still work well for the recipe.

2. What other fish can I use for Kokoda?

In addition to snapper and mahi-mahi, you can use tuna, grouper, or any other firm white fish that holds up well in the marinade. Just ensure the fish is fresh and of good quality.

3. Can I make Kokoda in advance?

Yes, you can prepare the Kokoda a few hours in advance, but it’s best to add the coconut milk and vegetables just before serving to maintain freshness and texture.

4. Can I make Kokoda without coconut milk?

Coconut milk is a key ingredient in Kokoda, but if you prefer a lighter version, you can omit it and substitute with a bit of olive oil or a light vinaigrette. This will change the flavor, but it will still be delicious.

5. How do I know when the fish is “cooked” in the lime juice?

The fish will turn opaque after marinating in lime juice for 2-4 hours, which means it has been “cooked” by the acid. If it’s still translucent, let it marinate for a bit longer.

6. Can I make Kokoda without lime juice?

While lime juice is traditional, you can use lemon juice or a mix of lemon and orange juice for a different citrus flavor. However, lime juice provides a distinctive tang that is central to Kokoda’s taste.

7. Is Kokoda gluten-free?

Yes, Kokoda is naturally gluten-free, making it a great option for those following a gluten-free diet.

8. How do I serve Kokoda?

Kokoda is typically served as an appetizer or light main dish, often alongside rice, cassava, or crusty bread. It’s also a perfect dish for summer gatherings or special occasions.

9. Can I add other vegetables to Kokoda?

Absolutely! You can add bell peppers, carrots, or cucumber for extra crunch and color. Just keep in mind that the traditional version keeps it simple to highlight the fish and coconut flavors.

10. Can I use canned coconut milk instead of fresh?

Yes, canned coconut milk is commonly used for Kokoda and works just as well as fresh. Use full-fat coconut milk for the richest, creamiest flavor.

Conclusion

Kokoda is a vibrant and flavorful dish that showcases the fresh ingredients and tropical flavors of Fiji. With its combination of marinated fish, creamy coconut milk, and tangy lime juice, it’s a refreshing dish that brings together a variety of textures and flavors in each bite. Whether you’re enjoying it as a light meal or an appetizer, Kokoda is a delicious way to experience the taste of Fiji and its culinary traditions. Easy to make and perfect for warm weather, it’s sure to impress anyone who loves fresh, flavorful dishes.