Kokoda, Fijian

"Cooking" raw fish by marinading it in lemon juice is a technique used by people in many lands.  There are many different styles, but they all generally involve citrus juice, coconut cream, and chunks of a white-fleshed fish.

 Ingredients

1 pound white fish fillets, such as walu, rock cod, or mahi-mahi

3 large limes or lemons

1 cup fresh coconut cream

1 large onion, minced or chopped fine

1 teaspoon Tabasco

2 medium tomatoes, diced

1 large capsicum (green pepper), diced

1 pinch salt

 Coconut Cream

1. Grate meat from 2 large coconuts, being careful to not strike the dark portion of the shell.  Soak for several minutes in ½ cup of water.  Strain water through a cloth or cheese cloth by twisting to extract the water and cream.  Continue until 1 cup of cream is obtained.
2. Coconut cream may be purchased from oriental or island markets.
3. Coconut cream, dried is also now available.

 Method

1. Cut fish into bite-sized pieces.
2. Marinate overnight in juice of limes and salt.
3. Add coconut cream, chopped onion and chili just before serving
4. Decorate with tomato and capsicum.
5. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell.
6. Refrigerate the fish mixture for not more than 2 hours after combining the ingredients, or the coconut cream will harden.