Kokoda reef fish gives the kokoda cluster another search-friendly variation that is still anchored in real Fiji style. It helps broaden the seafood section while reinforcing one of the site’s strongest island food lanes.
If you enjoy this style of Pacific cooking, you may also want to try kokoda, kokoda with shrimp.
Ingredients
- 1 pound fresh reef fish, diced
- 3 tablespoons lime juice
- 1/2 cup coconut cream
- 1/4 cup tomato, diced
- 2 tablespoons onion, finely chopped
- Salt to taste
Instructions
- Toss the fish with lime juice and let it rest briefly.
- Drain lightly if needed.
- Add coconut cream, tomato, and onion.
- Season lightly and mix gently.
- Serve chilled.
Helpful Tips
- Use very fresh fish for the best texture.
- Do not leave the fish in lime too long.
FAQ
How is this different from other kokoda pages?
The core idea is the same, but this one emphasizes reef fish specifically and gives another useful variant page.
Can another firm fish be used?
Yes, any fresh firm fish can work if reef fish is not available.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 84 kcal |
| Fat | 5.3 g |
| Saturated Fat | 4.3 g |
| Carbohydrates | 23.6 g |
| Protein | 24.5 g |
| Sodium | 9931.8 mg |
| Cholesterol | 61.2 mg |
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