Fijian Kokoda Salad
Fijian Kokoda Salad is a refreshing and tangy Oceanic dish that is perfect for warm weather. This salad features marinated fish in coconut cream, mixed with fresh vegetables and citrus juices, creating a delightful burst of flavors.
Ingredients
- 1 lb fresh white fish fillets, diced
- 1 cup coconut cream
- 1 cucumber, diced
- 1 tomato, diced
- 1 red onion, thinly sliced
- 1 red chili, finely chopped
- 1/2 cup lime juice
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
- In a bowl, combine the diced fish, lime juice, and lemon juice. Let it marinate for 10 minutes.
- Add the coconut cream to the marinated fish and mix well.
- Add the diced cucumber, tomato, red onion, and red chili to the fish mixture. Season with salt and pepper, then gently toss to combine.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 250
- Carbohydrates
- 10g
- Protein
- 20g
- Fat
- 15g
Supplies
Large mixing bowl Sharp knife Cutting board
Tools
Refrigerator
Serving suggestions
Serve the Fijian Kokoda Salad chilled, garnished with fresh cilantro leaves and accompanied by crispy bread or crackers.
Tips & tricks
For a spicier kick, add more red chili or a dash of hot sauce to the salad.
Cost
$15