Chef-tested recipe
Fiji’s refreshing kokoda: fresh fish cured in citrus, then folded with coconut cream, tomato, onion, chilli and herbs.
Kokoda is a Fijian raw-fish preparation related to other Pacific citrus-cured fish dishes. The fish is first cured until opaque, then combined with coconut cream and fresh vegetables shortly before serving.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 25 minutes
- Total Time
- 2 hours 25 minutes
- Cuisine
- Fijian
- Course
- Main Dish, Appetizer
- Best Served With
- Serve chilled in small bowls, coconut shells or lettuce cups with extra lime and fresh chilli.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Non-reactive mixing bowlpaid link
- Sharp chef’s knifepaid link
- Fine strainerpaid link
Ingredients
- 600 g very fresh firm white fish, skinless and boneless, cut into 1.5 cm cubes
- 180 ml fresh lime or lemon juice
- 250 ml thick coconut creampaid link
- 120 g tomato, diced
- 100 g red onion, finely sliced
- 80 g cucumber, diced
- 2 spring onions, sliced
- 1–2 red chillies, finely sliced
- 15 g coriander leaves, chopped
- 6 g fine salt, plus more to tastepaid link
Preparation Overview
Cure the fish under refrigeration until opaque, drain away excess citrus, then fold it gently with chilled coconut cream and crisp vegetables.
Method
-
Place fish in a non-reactive bowl and cover with citrus juice. Refrigerate for 1½ to 2 hours, stirring once, until the exterior is opaque.
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Drain the fish thoroughly. Do not rinse away all of the citrus flavor.
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Return fish to a clean chilled bowl. Add coconut cream, tomato, onion, cucumber, spring onion, chilli and coriander.
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Season with salt and fold gently so the fish stays intact.
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Chill for 10 minutes, taste for acidity and salt, then serve immediately.
Beginner Technique Notes
- Use fish suitable for raw preparation from a trusted supplier.
- Citrus changes the texture and appearance of fish but does not replace safe sourcing and cold handling.
- Keep all ingredients chilled.
Tips and Variations
- Firm reef fish or fresh tuna can work depending on local availability.
- Add coconut cream only after draining the curing liquid so the sauce stays rich.
- Cut vegetables small enough to eat easily with the fish.
Storage
Kokoda is best eaten the day it is made. Keep refrigerated and discard leftovers after 24 hours.
Nutritional Value
Approximately 360 kcal, 32 g protein, 12 g carbohydrate and 21 g fat per serving.
Allergen Notes
Contains fish. Coconut labeling requirements vary by jurisdiction.
Frequently Asked Questions
Does lime juice fully cook the fish?
Citrus denatures fish proteins and changes their texture, but safe raw-fish sourcing and strict refrigeration are still essential.
