Ingredients for Fijian Kokoda
- White Fish Fillets
- Limes
- 1 teaspoon sea salt
- 1/2 cup thick coconut cream
- 1/4 cup finely chopped red onion
- Green Chili
- Fresh lettuce leaves, as needed for serving
- 1/2 cup chopped tomatoes
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How to Make Fijian Kokoda
- Cut 1 pound of mahi-mahi into 1-inch bite-sized pieces and place in a non-metallic bowl (glass or plastic).
- Add 1/2 cup fresh lime juice and 1 teaspoon of sea salt. Gently mix, ensuring all fish pieces are coated.
- Cover the bowl and refrigerate for 6-10 hours to allow the fish to marinate thoroughly.
- 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).
- Gently mix the coconut cream mixture with the marinated fish.
- 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