Kokoda (Fiji)
Serves 4
Ingredients
Method
500 g. Fresh Firm White Fish, Diced
Juice Of 4 Lemons
200 ml. Coconut Milk
1 Red Onion, Finely Chopped
1 Tomato, Diced
1 Cucumber, Diced
Salt and Pepper to Taste
4 Taro Roots, Peeled and Boiled
Place the diced fish in a bowl and cover with the lemon juice. Refrigerate for at least 2 hours, or until the fish is opaque.
Drain the fish and return to the bowl. Add the coconut milk, chopped red onion, diced tomato, and diced cucumber. Season with salt and pepper.
Serve the kokoda with boiled taro on the side.