This is my version of marinated raw fish. Variations of this beautiful coconut cream dish are served throughout most of the South Pacific. I first ate it as a young teenager in Raratonga where it is known as Ika Mata. Kokoda (pronounced “ko-konda”) is the name of this dish in Fiji where I have also enjoyed it a lot.
I make this at home in summer when we are catching lots of fish and not having to make it stretch! This dish uses about 600 grams of fish and makes enough to serve 6 – 8 as a starter or 4 – 6 as a light lunch.
Marinated Raw Fish (or Kokoda) Recipe.
- 600 grams (approx.) white fish fillets
- 4 – 6 lemons
- 1 400g tin coconut cream
- 1/2 red or white onion (or spring onions if you’d prefer) finely chopped
- handful parsley -chopped
- 1 tablespoon sweet chilli sauce or one dried birdseye chilli
- salt and pepper
Dice the fish into bite sized pieces and place in a non-metal bowl. Squeeze juice from lemons and add to the fish, making sure that the fish is just covered in juice. Add a small pinch of salt. Stir well through to ensure all the fish is well immersed in the lemon juice. Leave covered in the fridge preferably overnight, but for at least 3 hours.
The fish, once marinated, will have become quite firm and will be mostly white. Remove the fish from the bowl, picking up handfuls and squeezing to remove most of the juice from it. Using your hands is the easiest way to do this. Add the fish back to a clean dish and add the coconut cream, onion, parsley and sweet chilli sauce or finely chopped birdseye chilli. Add salt and pepper to taste. Cover and chill for another hour to let flavours blend before serving.
Serve in small bowls with a fork and a spoon and tuck in!