Fijian Kokoda

"Cooking" raw fish by marinading it in lemon juice is a technique used by  people in many lands 
(see for example the Ecuadorian recipe on the following page).  Different Pacific Islands have
different styles, but they all generally involve sharp  citrus juice, coconut cream, and chunks
of a white-fleshed fish.

The following recipe for Fijian Kokoda is adapted from A Fiji Table - a cook  book of the Fiji 
Islands, compiled by Gaλtane Austin for the Holy Eucharist Church  and published by Islands
Business International in 1989. This is one of the best Pacific  Island cook books I have seen - it
contains many authentic local recipes as  well as the usual  expatriate favourites - and is well
worth getting hold of.

Ingredients to serve 6
	1 lb. white fish fillets (walu, kawakawa - rockcod, or  mahimahi)
	3 large limes 
	1 cup fresh coconut cream
	1 large onion, chopped fine
	1 teaspoon Tabasco)
	2  tomatoes, diced
	1 large green bell pepper, diced
	pinch salt

Cut fish into bite-sized pieces. Marinate overnight in juice of limes and salt. Add  coconut cream, 
chopped onion and chilli just before serving. Decorate with tomato and bell pepper. Serve in a 
large bowl, or as individual servings on a bed of lettuce in a  coconut half-shell (bilo). Note: if you 
refrigerate the kokoda for too long after  combining the ingredients, the coconut cream will 

Different parts of the Pacific have different methods of preparation: some drain off  the 
marinade before mixing the fish into the coconut cream, others marinate for a shorter  time. 
French Polynesian fish salad, or poisson cru, can be marinaded as little as  10 minutes.

Please report any bad links..Thanks, Buzz


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