Kokoda Recipe From Vorovoro, Fiji

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Francis with the finished dish / Photo by Amy Briden

Kokoda has a unique taste which has been proven to make your lips zing and your mouth water, it consists of marinated raw fish, a dash of lemon, a hint of chilli, creamy coconut milk and a few other simple ingredients to add to the zesty flavour. Kokoda is quite a delicacy in the South Pacific as it can only be made with a certain type of fish, most often with Walu which is also known as Spanish Mackerel.

It takes a skilled fisherman to catch a Walu as they are super fast in the water and their silvery skin reflects the light, making it difficult to spot.  On Tuesday, it was Joni, our Boat Captain’s turn to catch fish for the tribe and with his streamlined moves and gracious physique, he was lucky enough to spear a 2kg Walu just off Vorovoro’s shoreline and bring it home to our Chef, Vale ni Kuro.  He explained that a 2kg Walu would normally be enough to make kokoda as a main meal for a small Fijian family.  This tasty treat is also made for special occasions and Fijian festivities, you just have to have a lot of the right kind of fish.

As soon as Joni came back with the Walu, Francis clapped her hands, shouted ‘wana navu!’ (very good!) and got stuck in to preparing the fancy Fijian meal. Kokoda is quite a rarity on our menu and has only been made a select few times on the island, so all the tribe (minus the veggies!) were extremely excited to sample the scrumptious sea food side dish.

So, if you are back home dreaming of blue skies, palm fringed beaches and want to remember the refreshing taste of Fiji; set your ipod playlist to Vorovoro Sessions; grab your apron and start preparing Kokada.

Kokada

Ingrdients:

• 1 Walu
• 5 Lemons
• 1 Lime
• 2 Coconuts/ tin of Coconut milk
• 7 Small Tomatoes
• 1 Chilli
• 1 Onion
• A sprinkling of Salt and Pepper

(You can also make Kokoda using certain types of tuna or monk fish but just ask your local fish monger for a white ‘fleshy’ fish which can be eaten raw and doesn’t have any bones.)

Method:

Preparing the fish is a little bit messy but very simple.  In true island style, you can make the most of all of it by frying or boiling the head and tail and eating them for breakfast.

• Use a butcher’s knife to remove the head and tail.
• Tuck a knife under the silvery skin and peel it back. Take the skin off both sides of the fish and remove the fins.
• Cut the meat away from the backbone.
• Dice the flesh into small cubes and put into a bowl.
• Squeeze 3 of the Lemons over the fish, cover and leave for a good 30 minutes.

Whilst the fish is soaking up the citrus juice goodness:

• Chop up the Onion into small chunks.
• Slice the Tomatoes into quarters.
• Cut the Chilli into tiny pieces.
• If you have a Coconut handy or are desperate to relive the Vorovoro experience; first husk, then grate and follow by squeezing the coconut through a clean cloth again and again to produce the irrisistably smooth, creamy milk.  If you haven’t a coconut readily available or would like to go for the easier option, a tin of Coconut milk will also do the trick.
• After 30 minutes is up, rinse the fish off in fresh water.
• Throw the chopped ingredients into a bowl with the raw fish.
• Pour over the coconut milk.
• Squeeze the Lime and the remaining Lemons into the mix.
• Finally add Salt and Pepper to taste.

You can also add grated carrot or cool cucumber cubes to the dish to add some extra freshness.

“Kokoda always nice with cassava, yes. Oh, not everyone can have cassava. Dalo in England?! No. Ok, the potato or with rice. Very good….or you people like the chip. Yes, try the chip! Today we have Kokoda with bread fruit fritters and baked fish. Works very well”

- Head Chef, Vale ni Kuro

Vinaka Francis and of course to Joni too for the spear fishing! So any root vegetable is ideal to serve with Kokoda but just as tasty served with a crisp, garden salad, freshly picked herbs or a wholemeal roll with a drizzle of olive oil and balsamic vinegar.