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Fijian kokoda (raw fish salad)
Fijian kokoda (raw fish salad)
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Prep Time:
500 minutes
Cook Time:
Total Time:
500 minutes
Zesty lemon juice "cures" the fish in a refreshing salad.
Ingredients:
  • 850g (about 4) snapper fillets, skin removed
  • 185ml (3/4 cup) fresh lemon juice
  • 2 ripe tomatoes, diced
  • 1 green capsicum, halved, deseeded, diced
  • 1 brown onion, diced
  • 100ml coconut cream
  • 1 large fresh red chilli, halved, finely chopped
  • Salt & freshly ground black pepper
  • 3 green oak leaf lettuces, stems trimmed, washed, dried
Instructions:
  • With precision, use a sharp knife to remove the bones by cutting on both sides of the centre line of each snapper fillet. Discard the bones and proceed to cut the snapper into 1cm pieces.
  • Combine the snapper and lemon juice in a large ceramic or glass bowl, ensuring they are well mixed. Cover with plastic wrap and refrigerate for 8 hours or overnight to marinate, stirring occasionally with a wooden spoon until the fish turns white.
  • Combine marinated fish with fresh tomatoes, capsicum, onion, creamy coconut, and spicy chilli, gently stirring to blend flavors. Season with salt and pepper to taste.
  • Place the lettuce leaves in a serving bowl, then spoon the kokoda over them. Optionally, divide the kokoda and lettuce into individual serving bowls.

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