Entree: Marshall Islands – Kokoda (Coconut-marinated raw fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 45 min

Total 1 hr

Ingredients

- 1 lb (454 g) firm white fish (e.g., reef fish, snapper, or mahi-mahi), skinless and filleted, cut into 1/2 in (1 cm) cubes
- 1/2 cup (120 ml) fresh lime juice (about 4–6 limes), enough to just cover the fish for curing
- 1 1/2 cups (360 ml) coconut milk (fresh or canned, full-fat preferred)
- 1 medium tomato, seeded and diced (about 1 cup / 150 g)
- 1/2 medium cucumber, peeled, seeded, and diced (about 1 cup / 150 g)
- 1/2 small red onion, finely chopped
- 1 small hot chili (scotch bonnet, bird’s eye, or serrano), seeded and finely chopped, or to taste
- 1/4 cup (15 g) fresh cilantro (or local herb), chopped
- 1 tsp (5 g) grated fresh ginger (optional)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Lettuce leaves or cabbage leaves, for serving (optional)

Instructions

1. Place the cubed fish in a nonreactive bowl and pour the fresh lime juice over it so the fish is just covered. Cover and refrigerate for 20–30 minutes, stirring once or twice, until the fish turns opaque and is "cooked" by the citrus.
2. Drain off most of the lime juice, leaving a small amount to keep the fish moist (about 1–2 tbsp / 15–30 ml). Add the coconut milk and gently fold to combine.
3. Stir in the diced tomato, diced cucumber, chopped red onion, chopped chili, grated ginger (if using), chopped cilantro, salt, and pepper. Taste and adjust seasoning or chili heat as needed.
4. Refrigerate the kokoda for at least 10–15 minutes to let flavors meld (up to 1 hour). Serve chilled spooned into lettuce or cabbage leaves or on a platter, garnishing with extra cilantro if desired.