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Bula Kokoda

June 29, 2013

Fijian Kokoda Salad

Fijian Kokoda Salad

This beautiful fresh salad was introduced to me during my recent holiday in Fiji. It tasted much better than it looks!

Similar to a “ceviche” salad, Kokoda (pronounced, “kokonda”) has the addition of coconut milk which is truly the star flavour. The emphasis needs to be on using freshly made coconut milk, from fresh coconut. You can see how to make this here. While we had ours served to us poolside with flatbread for lunch, you could serve this as an entrée or snack and is so easy.

600g firm white fish fillets, skinned and boned and cut into small slices.
180g white or cider vinegar
60g fresh lime juice
1 tablespoon spring onions, finely chopped
1 fresh red chilli, seeded and finely chopped
1 medium ripe tomato, diced
1/2 red capsicum, diced
1/2 green capsicum, diced
400g coconut cream
pepper and salt to taste

Sprinkle the fish with the vinegar and leave to marinate overnight. The next day, rinse carefully with cold water and pat dry with paper towel.

In a bowl, mix together the vegetables and add the prepared fish with the coconut cream and lime juice. The mix will be very wet, almost soupy. Let sit for at least 10 minutes for the flavours to develop. Season well with salt and pepper. Serve with extra lime and flatbread, or as part of a salad banquet!!

 

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