Kokoda

This Fijian specialty, which is more comparable to Peruvian Ceviche than Hawaiian Poke, is served as an entrée or even main meal at many high-end restaurants and hotels. Kokoda is prepared from solid fleshed deep-sea fish, mainly walu or marlin. The fish is cleaned, filleted, and cut into 1-inch cubes before marinating in a bowl of lemon for at least 2 hours or overnight in a cooler. The fish cubes are then washed thoroughly and placed in a sieve to dry before being combined with finely chopped onions, tomatoes, chilies, and coriander in a large mixing bowl. After that, fresh coconut milk is poured over the mixture until it is completely saturated.

Ingredients:

• 200gm sea bass, Spanish mackerel, or other dense white flesh, cut into 1″ cubes,8 limes or lemons, juiced,1-2 fresh chili,1 small white onion, diced small,1 small firm tomato, deseeded, diced small,1 tablespoon fresh coriander, chopped fine plus keep leaves for garnish,1 cup scorched coconut milk,2 brown dry coconuts,1 coconut scraper,1 medium-sized porous stone, gas or fire heat source,½ cup warm water,1 lemon, juiced, salt

Instructions:

• In a bowl, pour half the citrus juice over the cubed fish to cure. Leave covered in the refrigerator for a min. 2 hours, or overnight until the flesh turns opaque. Strain the cured fish, dispose of the juice, and rinse in freshwater. Set aside.
• Heat the stone over an open flame until white-hot
• Scrape the dry coconut using a special scraper into a stainless steel bowl. Keep shells.
• Carefully pick up the hot stone with tongs and place it on the desiccated coconut
• Using the tongs and hands, carefully scorch the coconut over the stone – keep moving the stone to avoid burning the coconut too black
• Remove once all coconut is toasted
• Add the warm water and squeeze the coconut to release its ‘milk’
• Strain the coconut milk into another bowl
• Combine the coconut milk with the cured fish, lemon juice, coriander, onion, and tomato. Adjust seasoning with sea salt. Fill each empty coconut shell, garnish with lime wedge, chili, and coriander leaves