Recipe: Yummy Kokoda Of Fiji

Kokoda Of Fiji. Kokoda Recipe - Kokoda is a Fijian ceviche made with coconut cream. It is wasy to make and exquisite. Kokoda is pronounced Kokonda in Fiji.

Test kitchen director, Farideh Sadeghin, learned this recipe while working as a private chef in Fiji. Instead of marinating the fish in citrus juice to cook it, they used white vinegar to. Fijian ceviche (kokoda) (Sharyn Cairns)Source: Sharyn Cairns. You can have Kokoda Of Fiji using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Kokoda Of Fiji

1. Prepare 100 g of Flounder fillet.
2. Prepare 1/2 tablespoon of Salt.
3. Prepare 3 tablespoon of Vinegar.
4. It's 1/2 of Onion.
5. Prepare 1/2 pack of Cherry tomato.
6. You need 1/2 of Cucumber.
7. It's 1/2 of Apple.
8. You need 1 can of Coconut milk.
9. You need to taste of Salt and pepper.
10. You need 50 ml of Lemon juice.

This is a traditional Fijian seafood dish served as part of a shared meal though delicious by itself or with some steamed rice. Kokoda is a National dish of Fiji and also a Fiji's version of ceviche, enriched with coconut milk to balance out all the acid. In this version, the fish "cooks" not in … Traditional Fiji food is the ultimate comfort food, passed down from generation to generation.

Kokoda Of Fiji instructions

1. Dice the flounder fillet into 1 - 2cm cubes.
2. Put them into a bowl with salt and vinegar.
3. Add 25ml lemon juice to the bowl.
4. Wrap the bowl and put it in refrigerator overnight (The flounder cubes will turn white).
5. Cut cherry tomatoes in halves, dice the cucumber and the apple into a cube of 1 - 2 cm and slice the onion.
6. Wash flounder of with water and drain them.
7. Put 5 and 6 into same bowl.
8. Add coconut milk and 25ml lemon juice to the bowl and season with salt and pepper.
9. Chill to complete.

It's made by the best of the local and seasonal ingredients of the region. Fiji Kokoda is considered to be the national dish and is found all over the islands. Fresh fish is abundant there and can be made with numerous types of fish. Any fresh white flesh fish is perfect for. In Fiji local chefs make a salad, using tomatoes with chilis and salt.

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