Fijian Kokoda Recipe

Escape to the sunny shores of Fiji with this authentic Kokoda recipe! This vibrant Fijian fish dish features succulent mahi-mahi marinated in a zesty lime and coconut milk mixture. Simple to make yet bursting with fresh flavors, this recipe is perfect for a light lunch, appetizer, or a taste of the South Pacific. Allow ample time for the mahi-mahi to marinate (6-10 hours) to achieve its signature tender texture and incredible taste.

Prep Time 20 mins
Cook Time 375 mins
Calories 395.9 kcal
Protein 39g
Rating 5.0 (1 Reviews)
Fijian Kokoda 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fijian Kokoda

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How to Make Fijian Kokoda

  1. Cut 1 pound of mahi-mahi into 1-inch bite-sized pieces and place in a non-metallic bowl (glass or plastic).
  2. Add 1/2 cup fresh lime juice and 1 teaspoon of sea salt. Gently mix, ensuring all fish pieces are coated.
  3. Cover the bowl and refrigerate for 6-10 hours to allow the fish to marinate thoroughly.
  4. After marinating, stir in 1/2 cup thick coconut cream, 1/4 cup finely chopped red onion, and 1-2 finely chopped fresh red chilies (adjust to your spice preference).
  5. Gently mix the coconut cream mixture with the marinated fish.
  6. Arrange fresh lettuce leaves on a serving platter. Spoon the Kokoda mixture onto the lettuce, and garnish with 1/2 cup of chopped tomatoes.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

170g

Fat

58g

Carbs

17g

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