A popular local favourite served for special occasions! Fijian Kokoda uses freshly caught fish that is marinated in a spicy mixture to make a delicious raw fish salad.
- ½ kg fresh walu (Spanish makerel), mahimahi or snapper fillet, skinned
- 8 lemons
- 1 large onion finely diced
- 1 red chilli finely chopped
- 2 large tomatoes finely chopped
- 2 spring onions finely chopped
- 1 cup freshly squeezed coconut milk
- Salt to taste
- Lime wedges to serve
- Cut the fish into 1cm cubes and preferable to discard any darkened cubes
- In a bowl, place fish and use juice of 8 lemons to marinate for 2-3 hours until fish become opaque in colour
- Drain the lemon from the fish and add onion, chilli, tomato, spring onion, coconut milk and salt
- Mix well, chill and serve with lime wedges!
Recipe Contributor : Flavours of Fiji Cooking School
Welcome to Flavours of Fiji Cooking School
Driven by a passion for local cuisine, Flavours of Fiji was created for visitors to enjoy and immerse themselves in Fiji’s local food culture. The cooking classes are hosted by local home-style cooks showcasing their delicious local dishes boasting Fijian & Indo-Fijian flavours.
Offering Market Tours & Fijian Cooking Classes, guests start the day with an informative guided market tour through Nadis’ local fresh produce markets followed by a seasonal produce inspired cooking class.
Creating delicious island favourites, cooks share their traditional cooking techniques, helpful hints & entertaining stories.
Suitable for experienced cooks & beginners, this culinary adventure takes you on a mouth-watering journey of Fijis’ rich cultural history.
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