Kokoda is a traditional Fijian dish of marinated raw fish. Historically, the dish was often made with narrow-banded Spanish mackerel(walu) or similar fish marinated in lime juice, chili, onion, and seawater. Over time, seawater has largely been replaced by coconut milk, and various types of fish are used, though walu is still most popular in Fiji. Sometimes, tomato is added.

Recipe

Ingredients

• 2 lb walu, tuna, or other fish fillet, cubed
• 1 cup lime juice [substitute lemon juice]
• 2 cup coconut milk
• 1 tsp sea salt
• 2 chili, chopped (optional)
• 2 scallion, chopped (optional)

Method

• mix fish, lime juice, coconut milk, salt, chili, green onion
• marinate at least 30 minutes
• serve