Ingredients with Measurements:
- 1 lb. fresh white fish, cut into bite-sized pieces
- 1 cup coconut milk
- 1/2 cup lime juice
- 1/2 cup diced red onion
- 1/2 cup diced tomato
- 1/4 cup chopped cilantro
- 1/4 cup diced green onion
- 1 jalapeño pepper, seeded and finely chopped
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the coconut milk and lime juice. Whisk until well combined.
2. Add the fish, red onion, tomato, cilantro, green onion, and jalapeño pepper to the bowl. Mix well to ensure the fish is fully coated in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
4. Once the fish has marinated, remove it from the fridge and season with salt and pepper to taste.
5. Serve the Coconut and Lime Kokoda chilled, garnished with additional cilantro and lime wedges, if desired.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 12g
- Carbohydrates: 9g
- Protein: 20g
- Fiber: 2g
Substitutions for ingredients:
- Any firm white fish can be used in place of the fresh white fish.
- If you don't have fresh lime juice, bottled lime juice can be used instead.
- Red pepper flakes can be used in place of the jalapeño pepper.
Variations:
- Add diced avocado to the kokoda for a creamy texture.
- Use lemon juice instead of lime juice for a slightly different flavor.
- Add diced mango or pineapple for a sweet twist.
Tips and tricks:
- Be sure to use fresh fish for the best flavor and texture.
- Don't marinate the fish for too long, as the lime juice can start to "cook" the fish and make it tough.
- Serve the kokoda with tortilla chips or crackers for a crunchy contrast.
Storage instructions:
- Store any leftover Coconut and Lime Kokoda in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This dish is best served cold and should not be reheated.
Presentation ideas:
- Serve the Coconut and Lime Kokoda in small bowls or glasses for an elegant presentation.
- Garnish with additional cilantro and lime wedges for a pop of color.
Garnishes:
- Cilantro
- Lime wedges
Pairings:
- Serve with a light and refreshing white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the fish is tough or rubbery, it may have been marinated for too long.
Food safety advice:
- Be sure to use fresh fish and refrigerate the kokoda until ready to serve.
Food history:
- Kokoda is a traditional dish from Fiji, made with raw fish marinated in coconut milk and lime juice.
Flavor profiles:
- Creamy, tangy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Fijian
Taste: Citrusy, Sweet, Coconutty, Tangy, Refreshing