I found a recipe on taste.com.au that looks quite accurate - although I haven't tested it out yet to verify, but plan to shortly.
Ingredients (serves 10)
- 850g (about 4) snapper fillets, skin removed
- 185ml (3/4 cup) fresh lemon juice
- 2 ripe tomatoes, diced
- 1 green capsicum, halved, deseeded, diced
- 1 brown onion, diced
- 100ml coconut cream
- 1 large fresh red chilli, halved, finely chopped
- Salt & freshly ground black pepper
- 3 green oak leaf lettuces, stems trimmed, washed, dried
Not sure where we will find the fijian bread - G was quite a fan!
- Use a sharp knife to cut on either side of the centre line of bones in each snapper fillet, and discard the bones. Cut the snapper into 1cm pieces.
- Place the snapper and lemon juice in a large ceramic or glass bowl, and toss to combine. Cover with plastic wrap and place in the fridge for 8 hours or overnight to marinate, tossing occasionally with a wooden spoon. The fish will be white when ready.
- Add tomatoes, capsicum, onion, coconut cream and chilli to marinated fish, and stir gently to combine. Taste and season with salt and pepper.
- Line a serving bowl with the lettuce leaves. Spoon the kokoda onto the leaves. If you like, transfer portions of the kokoda and leaves into individual serving bowls.