Marinated rather than raw, Kokoda (Pronounced Ko Konda) has a rich culture in the Pacific. Known under many different names and with quite a few variations in ingredients, Kokoda is a popular dish that utilises action of citrus reacting with the proteins in fish to cook it.


Serves 4 entrée size

Preparation time 3 hours

Cooking time 0



 3 large limes (or lemons)

 1kilo fresh snapper fillets

 1 Can fresh coconut cream

 1 large red onion, minced or chopped fine

 1 fresh chilli optional

 1 bunch fresh chives finely chopped

 2 medium tomatoes, diced

 1 large capsicum (green or red pepper), diced

  Pinch salt



Cut fish into 2cm cubes and place in a plastic bowl (Do not use metal as it may react with citrus juice) Squeeze the juice of limes over the fish and stir lightly to insure all fish is coated. Cover with cling film and refrigerate for 3 hours or more. Remove from the fridge and drain off excess juice. Add other ingredients and coconut cream season to taste and refrigerate for another 1 hour to let flavours blend. Serve chilled