Bula from Fiji.
Bringing you the refreshing breeze and sun-drenched flavors of Fiji—today, we are sharing the recipe for "Kokoda" (pronounced ko-kon-da), a traditional Fijian white fish ceviche.
In Fiji, if you take a stroll through the bustling local fish market, you will find an abundance of fresh, catch-of-the-day fish perfect for eating raw.
However, in our daily lives, sourcing sashimi-grade fish can sometimes be a bit of a challenge.
That’s why today, we are introducing an easy home-style recipe using standard cooking-grade white fish fillets from your local grocery store!
While traditional Kokoda relies on raw fish, our recipe gently poaches it, making it a safe and accessible dish for everyone to enjoy.
This version is a refreshing, salad-like treat, packed with plenty of crisp, crunchy vegetables for a beautiful texture.
Veggie-Packed Fijian Kokoda Recipe
With simple, wholesome ingredients available at any supermarket, you can recreate this tropical resort flavor in minutes.
Ingredients (Serves 2)
- White fish fillet (Cooking-grade: Snapper, Sea Bass, Cod, etc.): 200g
- Fresh lime juice (or lemon juice): 2–3 tbsp
- Coconut milk: 100ml
- Salt: 1/2 tsp (adjust to taste)
【The Fresh Vegetable Medley】
- Red onion (or yellow onion): 1/4 (finely minced)
- Tomato: 1/2 (finely diced)
- Cucumber: 1/2 (finely diced)
【Optional Garnishes】
- Fresh cilantro (coriander) OR green onions: To taste
- Fresh chili: To taste (finely minced)
Instructions
1. Gently Poach the Fish
Cut the white fish into bite-sized cubes (approx. 1.5cm to 2cm).
Bring a small pot of water to a gentle boil, and submerge the fish cubes briefly.
As soon as the outside turns opaque and white, immediately transfer them to a bowl of ice water to stop the cooking process.
Cooking Tip Keep the center slightly rare to medium. This preserves the fish's natural succulence, keeping it tender and juicy rather than overcooked.
2. Drain and Marinate with Lime
Gently pat the fish cubes completely dry with a paper towel. Transfer them to a clean bowl, pour over the fresh lime juice with a pinch of salt, and let it rest in the fridge for 5 to 10 minutes to infuse.
Flavor Tip Allowing the cooked fish to absorb the lime juice recreates that signature, tangy "cured" depth found in authentic raw Kokoda.
3. Toss with Crunchy Vegetables & Coconut Milk
Add your mountain of freshly diced vegetables (tomatoes, cucumbers, and onions) to the bowl.
Extra Zesty Tip If you prefer a brighter, more refreshing tang, squeeze an extra splash of fresh lime juice over the ingredients right before pouring in the coconut milk. This perfectly balances the creaminess and elevates the dish with a crisp, authentic tropical bite.
Pour in the rich coconut milk, add the salt, and gently fold everything together with a spoon.
4. Chill and Savor with All Five Senses
Spoon into your favorite serving bowls and top with fresh cilantro, green onions, or chili if you like a little heat.
Take a deep breath. Letting it chill in the fridge for just a few minutes before serving allows the tropical flavors to harmonize beautifully.
Bring a Gentle Tropical Breeze to Your Table
To fully embrace the tropical ritual, try serving your Kokoda in a glass bowl or on a rustic wooden plate to invite the energy of nature to your table.
With every bite, the vibrant zest of lime gives way to the creamy, comforting depth of coconut milk, complemented by the lively crunch of fresh vegetables. The fragrant touch of cilantro or green onions adds a lovely, grounding finish.
Step away from the rush of the day. Bring a gentle tropical breeze into your everyday kitchen and treat yourself to a wonderful dining experience tonight.
