Fijian Kokoda

1.5kg firm white fish fillets

1 cup fresh lime juice or lemon juice

300ml canned coconut milk

Salt and pepper to taste

1 small red capsicum, finely diced

1 small green capsicum, finely diced

1 small red chilli, minced

1 firm tomato, finely diced

Lime or lemon wedges, for garnish

Cut fish into 1cm cubes and mix with 200ml of lime juice, half the coconut milk, salt and pepper to taste.

Stir well and marinate over night or for at least 4 hours.

When the fish is firm and looks opaque (cooked), drain away and discard the liquid.

Mix the drained fish with the capsicum pieces, chilli and tomato.

Add the remaining coconut milk and lime juice and stir to combine thoroughly.

Serve cold in glasses with wedges of lime or lemon as an entrée.


This light and fabulously flavoured fish salad is typical of the cooking of Fiji, where local produce is used at its peak to highlight local flavours. As the fish cures rather than being cooked, it is important that this salad is eaten on the day it is made. Although coconut milk is used here, it only serves to marinated the fish and is mostly discarded, hence the incredibly low-fat result.

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