Thursday, April 28, 2011

Kokoda: the perfect fish opener from Fiji

Fiji Hideaway Resort & Spa on Viti Levu's famed Coral Coast is an ideal getaway in the South Pacific.

Head chef Faiyaz, comes from a family of Indian chefs and worked his way from dishwasher to chef in a year. One taste of his Indian-Fijian cuisine explains it all.

Here's the recipe for Kokoda, the Indian-Fijian version of ceviche.

Fiji Hideaway Resort & Spa Kokoda

1 generous pound of Walu fillet (Spanish mackerel or any soft white fish can be substituted)
2/3 cup (scant) lemon juice
1/2 onion, diced
1/4 tsp. chilli, diced
3/4 cup (generous) coconut milk
1 medium tomato, diced
1 TBS. capsicum, chopped
1 tsp. coriander, chopped
3 tsp. spring onion, chopped
salt and pepper to taste.

Cut fish into half-inch cubes. Pour lemon juice over, mix and leave to marinate 2 hours at room temperature or until cooked through. Drain lemon juice, rinse fish and combine with coconut milk and vegetables. Season to taste and serve cold.


  1. This is so good, especially with a cold Fijian beer or frothy drink made with local Fijian rum.
    A big bula to you:

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