Fiji-Style Kokoda Pickled Fish
The most famous Fijian dish is called Kokoda (pronounced ko-kon-da), which has at its core a ceviche or pickled fish. In Israel and in many Jewish homes around the world, pickled herring is on every grandmother’s table. Fiji takes this basic dish and put a twist on it like only Fiji can, adding coconut and chili to it which takes it to a new level and adds the summer feel to it.
1 pound firm-flesh white fish, such as Spanish mackerel
¾ cut white wine vinegar
½ cup freshly squeezed lemon juice
1/3 cup coconut cream
2 small red chilli peppers (add more to taste if you want the dish spicy)
1 bunch fresh coriander
Salt and pepper
1 small red onion
Optional garnish: chili, coriander, sugarcane sticks
Dice the fish and marinate overnight in white wine vinegar to cure it.
In the morning, wash the fish under cold water.
Then marinate for a second time for two-three hours in lemon juice, to take on a citrus flavor.
Then combine with coconut cream, chillis, diced red onion and coriander, salt and pepper to taste.
Best served cold, this dish can be made in advance and is perfect for a picnic.
The picked fish is preserved, which makes it safe to leave unrefrigerated.