Fijian cuisine offers a delightful mix of flavors influenced by the South Pacific and Indian cuisines. One popular Fijian recipe is Kokoda, a delicious and refreshing raw fish salad marinated in citrus juices and coconut milk. Here’s a concise recipe for Kokoda:


  • 500 grams fresh fish fillets (such as mahi-mahi or snapper), thinly sliced
  • Juice of 4 limes or lemons
  • 1 small onion, finely chopped
  • 1 small chili, seeded and finely chopped (optional, adjust to taste)
  • 1 medium tomato, diced
  • 1/2 cucumber, peeled and diced
  • 1/2 bell pepper (any color), diced
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish


  1. Place the sliced fish in a bowl and pour the lime or lemon juice over it. Make sure the fish is fully covered in the juice. The acid from the juice will “cook” the fish by denaturing the proteins. Let it marinate in the refrigerator for about 30 minutes, stirring occasionally.
  2. After the fish has marinated, drain the lime or lemon juice from the fish.
  3. In a separate bowl, combine the chopped onion, chili (if using), tomato, cucumber, and bell pepper.
  4. Add the drained fish to the bowl of vegetables and mix gently.
  5. Pour the coconut milk over the fish and vegetables, and stir to combine.
  6. Season with salt and pepper to taste. Remember to taste the Kokoda and adjust the seasoning if needed.
  7. Cover the bowl and refrigerate the Kokoda for at least 1 hour to allow the flavors to meld together and the fish to further “cook” in the coconut milk.
  8. Before serving, garnish the Kokoda with fresh cilantro or parsley.
  9. Serve the Kokoda chilled as an appetizer or a light main dish. It pairs well with fresh bread or crackers.

Note: Kokoda can be customized by adding additional ingredients such as diced pineapple, grated coconut, or chopped spring onions. The level of spiciness can be adjusted by adding more or less chili. Enjoy the refreshing and tropical flavors of this Fijian delicacy!



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