Friday, 6 January 2012

Kokoda fish

G and I spent a blissful 4 nights in Fiji over Christmas, staying at The Pearl in Pacific Harbour and we enjoyed a delicious dish called Koko(n)da Fish.

I found a recipe on 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


  1. 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.
  2. 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.
  3. Add tomatoes, capsicum, onion, coconut cream and chilli to marinated fish, and stir gently to combine. Taste and season with salt and pepper.
  4. 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.
Not sure where we will find the fijian bread - G was quite a fan!

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