Solomon Islands Kokoda

About This Recipe

Kokoda is one of the most beloved dishes across Melanesia and Polynesia. In the Solomon Islands, the fish — typically fresh mahi-mahi or wahoo — is cut into small cubes and cured in fresh lime juice until opaque, then folded through thick coconut cream with chilli, spring onion, and tomato. The result is clean, cool, and intensely tropical.

Ingredients

Serves 4

• 500 gvery fresh firm white fish (mahi-mahi or snapper), diced
• 100 mlfresh lime juice (about 5 limes)
• 200 mlcoconut cream
• 2 mediumtomatoes, diced
• 3spring onions, sliced
• 1 smallred chilli, finely chopped

Instructions

1. 1

   Cure fish

   Place diced fish in a non-reactive bowl, pour over lime juice, and stir to coat. Refrigerate for 15–20 minutes until fish turns opaque.

2. 2

   Drain

   Pour off most of the lime juice, leaving about 1 tablespoon.

3. 3

   Mix

   Stir in coconut cream, tomatoes, spring onions, and chilli.

4. 4

   Season and serve

   Season with salt, then spoon into coconut shells or glasses and serve chilled.

Variations

• •

  Add diced cucumber for crunch.

• •

  Use calamansi juice instead of lime.

Storage

Eat within 2 hours of mixing with coconut cream.

Frequently Asked Questions