Kokoda Making
Our Activities
Kokoda is a traditional Fijian dish similar to Ceviche, featuring raw fish marinated in lemon and lime juice. What sets it apart is the addition of fresh coconut milk, a tropical ingredient abundant in Fiji. Making coconut milk involves grating coconut flesh and squeezing out the milk, adding a hands-on, fun element to the recipe.
KOKODA INGREDIENTS:
- 150g fresh Spanish mackerel or walu cut into 1cm cubes
- 1 cup miti (fresh coconut milk) made from 2 coconuts
- 1 cup fresh lime juice
- 4 lime wedges
- 1 onion
- 1 large tomato
- 1 cucumber
- 1 red or yellow capsicum
- 1 small chilli
- 1 tablespoon fresh mixed herbs (coriander, spring onion, chives, parsley)
- Salt and pepper to taste
- Coriander leaves to garnish
   PREPARATION
- In a bowl add the cubes of Spanish mackerel, lime juice, salt to taste and let it marinate for 1 hour in the fridge.
- Finely chop the onion, tomato, cucumber, yellow capsicum, and chili.
- Grate the coconuts into a separate bowl, add salt, juice from 2 lime wedges, 4 teaspoons of onion and squeeze these ingredients together. Strain the liquid to make the perfect miti (coconut milk) for your kokoda.
- Once the fish is well marinated, drain the lime juice and place the fish in a big clean bowl.
- Add the miti, chopped tomato, cucumber, capsicum, onion, herbs, chili, salt, pepper and mix the ingredients together.
- Serve in coconut shells (or your choice of bowl), add a lime wedge, garnish with coriander and enjoy your fresh Fijian kokoda!