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.

Fijian Kokoda Salad

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

  1. In a bowl, combine the diced fish, lime juice, and lemon juice. Let it marinate for 10 minutes.
  2. Add the coconut cream to the marinated fish and mix well.
  3. Add the diced cucumber, tomato, red onion, and red chili to the fish mixture. Season with salt and pepper, then gently toss to combine.
  4. 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