Kokoda is a classic Fijian coconut fish salad and belongs in the archive under its best-known spelling as well as the longer shrimp-linked page already on the site. This helps capture a broader range of search behavior while keeping the Fiji seafood section strong.
If you enjoy this style of Pacific cooking, you may also want to try kokoda with shrimp, poisson cru.
Ingredients
- 1 pound firm fresh fish, diced
- 1/2 cup lemon or lime juice
- 1 cup coconut cream
- 1 tomato, diced
- 1/2 onion, diced
- 1 chili, finely chopped
Instructions
- Marinate the fish in the citrus juice until it turns opaque.
- Drain off most of the juice if needed.
- Add the coconut cream, tomato, onion, and chili.
- Mix gently and chill before serving.
Helpful Tips
- Use very fresh fish and keep it chilled.
- Do not overwhelm the fish with too much chili unless you want extra heat.
- Serve cold for the freshest feel.
FAQ
What is kokoda?
It is a Fijian fish dish where the fish is marinated in citrus and mixed with coconut cream and vegetables.
Is kokoda similar to ceviche?
Yes, it is often compared to ceviche, but coconut cream gives it a distinct island character.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 portion (1/4 recipe) |
| Calories | 156 kcal |
| Fat | 10 g |
| Saturated Fat | 8 g |
| Carbohydrates | 5 g |
| Protein | 14 g |
| Sodium | 180 mg |
| Cholesterol | 38 mg |
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