Kokoda (Fijian Fish in Lime and Coconut)
Cubes of fresh white fish cured in lime juice, then folded through cold coconut milk with crisp vegetables and chilli.
- Time50 min
- LevelEasy
- Costabout £3.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Ask your fishmonger for the freshest skinless cod and say you will eat it raw. Keep it in the fridge until the moment you cut it. Cut it into 1.5 cm cubes.
- 2
Put the fish in a glass bowl with the lime juice and salt. Stir so every piece is covered. Cover and chill for 30 minutes, stirring once, until the fish turns white and opaque all the way through.
30 min - 3
Tip the fish into a sieve and drain off about half of the lime juice. Do not squeeze it.
- 4
Fold the red onion, tomatoes, cucumber, chilli and most of the spring onions into the fish.
- 5
Pour over the cold coconut milk and stir gently. Taste and add a little more salt or lime if needed.
- 6
Serve at once in small bowls or halved coconut shells, topped with the coriander and the rest of the spring onion. Eat it the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.