Kokoda

Description

Kokoda is Fiji’s iconic citrus-cured seafood dish, a bright, cooling preparation that gently transforms diced mahi-mahi in tart lime juice before dressing it with lush coconut cream. Crisp vegetables like cucumber and tomato, a little bite from red onion and spring onion, fragrant coriander, warming ginger, and the gentle heat of green chili make it refreshing yet satisfying. Finished with a pinch of sea salt, a grind of black pepper, and a touch of balancing sugar, this simple method celebrates pristine seafood and sunny island flavors.

Ingredients

• 500 g boneless, skinless mahi-mahi, diced into 1 cm cubes
• 3/4 cup freshly squeezed lime juice
• 1 cup chilled coconut cream
• 1/2 small red onion, finely sliced
• 1 medium tomato, seeded and diced
• 1 small cucumber, peeled, seeded, and diced
• 1 fresh green chili, finely chopped (to taste)
• 1 tsp grated ginger
• 2 tbsp chopped spring onion
• 2 tbsp chopped coriander
• 1/2 to 1 tsp sea salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sugar (optional, to balance acidity)

Preparation

1. Chill the coconut cream so it is well-cold and slightly thick when used.
2. Pat the mahi-mahi dry and cut into even cubes to ensure uniform citrus curing.
3. Place the mahi-mahi in a glass or nonreactive bowl and pour over the lime juice. Stir gently to coat all surfaces, then cover and set aside for 20–30 minutes, until the exterior of the mahi-mahi looks opaque.
4. Drain off most of the lime juice, leaving just a light coating on the mahi-mahi so the citrus brightness remains without overwhelming the other elements.
5. Fold in the chilled coconut cream, then add the red onion, tomato, cucumber, green chili, ginger, spring onion, and coriander. Season with sea salt, black pepper, and a pinch of sugar if desired. Mix gently to avoid breaking the cubes of mahi-mahi.
6. Cover and chill for another 10 minutes to let the flavors meld before serving.

Method Notes

• Cutting the mahi-mahi into even cubes ensures consistent texture after citrus curing in the lime juice.
• Chilling the coconut cream helps it lightly thicken and cling to the mahi-mahi and vegetables.
• Taste after mixing; adjust with extra sea salt, a squeeze of lime juice, an extra pinch of sugar, or more black pepper and finely chopped green chili as you prefer.

Serving and Enjoying

Spoon Kokoda into chilled bowls or onto crisp lettuce leaves, and garnish with a little extra chopped coriander and spring onion. Enjoy immediately while the mahi-mahi is cool and tender, the coconut cream is silky, and the lime juice still sparkles. Pair with plain steamed root vegetables or simple crackers so the balance of mahi-mahi, lime juice, and coconut cream remains the focus.

Make-Ahead

For best texture, cure the mahi-mahi in the lime juice for 20–30 minutes, then fold in the chilled coconut cream and vegetables shortly before serving. If you need a brief hold, keep the mixed Kokoda cold for up to 30 minutes and stir just before plating, refreshing with a splash of lime juice and a pinch of sea salt if needed.