Entree: Papua New Guinea – National Cuisine – Kokoda (Coconut-marinated fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 45 min

Total 1 hr

Ingredients

- 2 firm white fish fillets, approx. 8 oz (225 g) each (total ~1 lb / 450 g)
- 6 limes, juiced (about 3/4–1 cup / 180–240 ml juice)
- 1 1/2 cups (360 ml) coconut cream (or thick coconut milk)
- 2 medium tomatoes, seeded and diced (about 8 oz / 225 g)
- 1 medium red onion, finely diced (about 6 oz / 170 g)
- 1 small cucumber, peeled, seeded, and diced (about 6 oz / 170 g)
- 1–2 fresh red chilies (bird’s eye or small red chile), finely chopped (adjust to taste)
- 2 green onions (spring onions), thinly sliced
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves)
- 1/2 tsp (2.5 g) sea salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- Optional: cassava or cooked sweet potato, for serving

Instructions

1. Trim any skin or connective tissue from the fish and cut into small, uniform 1/2-inch (1–1.5 cm) cubes so the citrus can cure them evenly.
2. Place the fish cubes in a nonreactive bowl and pour the freshly squeezed lime juice over until the fish is submerged. Lightly season with 1/4 tsp salt. Cover and refrigerate for 20–30 minutes, stirring once or twice, until the fish turns opaque and slightly firm.
3. While the fish cures, combine the coconut cream, diced tomatoes, diced cucumber, red onion, chopped chilies, green onions, cilantro, remaining 1/4 tsp salt and the black pepper in a separate bowl. Taste and adjust salt or chili to preference.
4. When the fish is opaque, drain off most of the lime juice, leaving a little for brightness (about 1–2 tbsp / 15–30 ml). Fold the cured fish gently into the coconut-vegetable mixture until evenly coated.
5. Chill the kokoda in the refrigerator for 10–15 minutes to let flavors meld, then taste and adjust seasoning. Serve cold or slightly chilled, traditionally with boiled cassava or roasted sweet potato alongside.