Fiji: Kokoda ๐Ÿ‡ซ๐Ÿ‡ฏ

One thing this project is teaching me about our globe is that there are a lot of island nations. When you sit and think about it, it makes perfect sense, but it’s not something I put a lot of thought into before this project.

About a quarter of U.N. members are island nations, and for the purposes of this project, that’s going to mean one thing โ€“ a lot of fish. That’s the main course here for Fiji, a fish ceviche with a Pacific vibe to it.

Portland snow

Portland, buried in snow

We’d been buried in snow for days in Portland, and Emily’s weekly dinner with her family had been cancelled on Sunday, so why not cook up a Melanesian dish rooted in a nation that has never gotten colder than 50ยฐ?

The task started with juicing citrus โ€“ aย lot of citrus โ€“ 11 limes, 1 lemon, plus a squirt of lemon juice from a bottle just to save my arms any more struggle. Once the juicing was done, I chopped up some rockfish (thanks for suggesting that, United Noshes) and marinaded it for four hours.

Chopped onions and tomatoes join peppers and scallions in the dish.

Chopped onions and tomatoes join peppers and scallions in the dish.

Four hours later, I drained the fish, mixed it with some chopped veggies, a little too much coconut milk and chilled it for another couple hours, before serving.

It was an interesting meal. As I’ve said before, I’m not a huge fish lover, but this was a good presentation, and a relatively easy treat โ€“ save for the ibuprofen I needed for my arms later (or maybe that was the snow shoveling) โ€“ to cook up for dinner.

All of the ingredients โ€“ย except the citrus juices โ€“ย come together for chilling before final service.

All of the ingredients โ€“ย except the citrus juices โ€“ย come together for chilling before final service.

Kokoda

  • 1.5 lbs rockfish
  • 10ย limes juiced
  • 3ย lemons juiced
  • 1.5 onions, finely diced
  • 3 chiles, minced
  • 2 chopped tomatos
  • 3 scallions, sliced
  • 3ย cups coconut milk
  • 1/2ย Tb sea salt
  1. Dice the fish, discarding any bloody tissue
  2. Mix the fish and juices, and chill to marinate 2-3 hours.
  3. Drain the fish, and add the onion, chili, tomato, scallions, coconut milk and salt
  4. Mix well, chill well and serve.
The traditional serving presentation is a coconut shell, but bowls will do just fine.

The traditional serving presentation is a coconut shell, but bowls will do just fine.

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