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Fijian Kokoda (Coconut-Lime Marinated Fish)

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Fijian kokoda with opaque lime-marinated fish, coconut cream, tomato, cucumber, and herbs in a serving bowl.
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Kokoda is Fiji’s bright, cooling preparation of fish cured in citrus and finished with creamy coconut, fresh vegetables, and chili.

Cure firm white fish in lime until opaque, drain away excess juice, and fold it with coconut cream and crisp chopped vegetables just before serving.

Use very fresh, previously frozen fish from a trusted source and keep it cold throughout; the lime changes the texture but does not replace safe handling.

Serving Suggestions

Serve chilled as a light main dish with cassava, taro, rice, or crisp greens. A few extra lime wedges and sliced chili make good accompaniments.

Fijian kokoda being spooned into a bowl beside coconut cream, lime, and chopped vegetables.

Recipe Notes

Kokoda is best the day it is made. Prepare the fish and vegetables separately, then combine shortly before serving so the vegetables stay crisp.

Fijian kokoda with opaque lime-marinated fish, coconut cream, tomato, cucumber, and herbs in a serving bowl.

Fijian Kokoda (Coconut-Lime Marinated Fish)

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Firm white fish cured in lime juice and folded with coconut cream, tomato, cucumber, onion, and chili.
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Prep Time 25 minutes
Marinating 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fijian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish and Marinade
  • 1 1/2 lb very fresh firm white fish fillets, skinless and boneless, diced such as mahi-mahi or snapper; previously frozen fish is recommended for home preparation
  • 1/2 cup fresh lime juice about 6 to 8 limes
  • 1/2 tsp fine salt plus more to taste
Coconut and Vegetables
  • 1 cup unsweetened coconut cream well shaken
  • 1 medium tomato, seeded and diced about 150 g
  • 1/2 medium English cucumber, diced about 150 g
  • 1/2 small red onion, finely diced about 60 g
  • 1 small red chili, thinly sliced seeded for less heat
  • 1/4 cup fresh cilantro, chopped plus more to finish
  • 1 medium lime, cut into wedges for serving

Equipment

  • Glass or ceramic bowl
  • Chef’s knife
  • Fine-mesh strainer
  • Mixing bowl
  • Citrus juicer

Method
 

Cure the Fish:
  1. Place the diced fish in a glass or ceramic bowl. Toss with the lime juice and salt, cover, and refrigerate for about 2 hours, stirring once halfway through, until the pieces are opaque throughout.
  2. Drain the fish well in a fine-mesh strainer, pressing gently to remove excess lime juice without crushing the pieces.
Mix the Kokoda:
  1. Fold the drained fish with the coconut cream, tomato, cucumber, red onion, chili, and cilantro. Taste and adjust the salt and lime only if needed.
  2. Cover and chill for 15 minutes so the coconut and citrus settle into the fish without softening the vegetables too much.
Serve:
  1. Spoon the kokoda into chilled bowls and finish with cilantro and lime wedges. Serve cold with cassava, taro, rice, or greens.

Nutrition

Calories: 360kcalCarbohydrates: 10gProtein: 36gFat: 20gSaturated Fat: 16gCholesterol: 75mgSodium: 390mgFiber: 2gSugar: 5g

Notes

  • The lime marinade changes the fish’s texture but is not a substitute for careful seafood handling; keep the fish cold and use a trusted source.
  • Coconut cream gives kokoda a richer finish than coconut milk, but either can work if the cream is unavailable.