Kokoda

Cut the fresh fish into small, even two-centimetre cubes, removing any pin bones and dark bloodline sections. Place the cubes in a glass or ceramic bowl and ensure all pieces are roughly the same size so they cure at the same rate.

Pour the fresh lime juice over the fish, ensuring every piece is fully submerged in the citrus. Cover the bowl and refrigerate for two to three hours, gently stirring once halfway through. The fish is ready when it turns completely opaque and white throughout.

While the fish cures, prepare all the accompaniments by finely dicing the red onion, bell pepper, tomato, and chili. Chop the cilantro and keep everything refrigerated. Cold temperatures are essential throughout the preparation of this raw fish dish.

Once the fish is fully cured, drain off and discard the lime juice. The acid has effectively cooked the fish, firming the texture and turning the flesh white. The fish should feel firm to the touch, not soft or translucent.

Pour the coconut cream over the drained cured fish and fold gently to coat every piece evenly. Add the diced red onion, bell pepper, tomato, chili, and most of the cilantro, reserving some for garnish. Mix gently to combine without breaking the fish.

Season with salt to taste and refrigerate for fifteen minutes to let the flavours meld. The kokoda should be creamy from the coconut, tangy from the residual lime, and refreshing from the crisp raw vegetables throughout.

Serve the kokoda chilled in coconut shell halves for traditional presentation or in small bowls. Garnish with the reserved cilantro and a thin slice of chili. This is Fiji's most iconic dish, served at every celebration and family gathering.