Kokoda (Fijian Coconut Fish Salad)

Ingredients

• 500g very fresh firm white fish fillet (walu/Spanish mackerel, mahi-mahi or snapper), skin and bones removed
• Juice of 6-8 limes (about 3/4 cup), enough to fully cover the fish
• 1 cup coconut cream
• 1 small red onion, very finely diced
• 1 large tomato, seeded and finely diced
• 1-2 red chilies, finely minced (seeds removed for less heat)
• 2 spring onions, thinly sliced
• Small handful coriander leaves, chopped (optional)
• 1/2 tsp salt

Before you cook

• Cut the fish into small, even 1cm cubes
• Place the fish cubes in a glass or ceramic bowl and pour over enough lime juice to fully submerge them
• Cover and refrigerate, stirring once or twice, for 20 to 30 minutes until the fish turns opaque and firm all the way through
• Finely dice the red onion and tomato, and mince the chili
• Drain the fish in a sieve, pressing gently and discarding most of the lime juice, leaving the fish just lightly moist

Steps

1. Tip the drained fish into a clean bowl
2. Add the diced onion, tomato, chili and spring onion
3. Pour in the coconut cream and fold everything together gently so the fish stays in neat pieces
4. Season with the salt and taste, adding a touch more lime juice or chili if you like
5. Scatter the coriander leaves over the top
6. Spoon the kokoda into a scooped-out coconut shell or a chilled bowl
7. Serve immediately while cold and fresh