Kokonda

Ingredients

•150g fresh Spanish mackerel or walu cut into 1cm cubes

•1 cup miti (fresh coconut milk) made from 2 coconuts

•1 cup fresh lime juice

•4 lime wedges

•1 onion

•1 large tomato

•1 cucumber

•1 red or yellow capsicum

•1 small chilli

•1 tablespoon fresh mixed herbs (coriander, spring onion, chives, parsley)

•Salt and pepper to taste

•Coriander leaves to garnish

Directions

1In a bowl add the cubes of Spanish mackerel, lime juice, salt to taste and let it marinate for 1 hour in the fridge.

2Finely chop the onion, tomato, cucumber, yellow capsicum, and chili.

3Grate the coconuts into a separate bowl, add salt, juice from 2 lime wedges, 4 teaspoons of onion and squeeze these ingredients together. Strain the liquid to make the perfect miti (coconut milk) for your kokoda.

4Once the fish is well marinated, drain the lime juice and place the fish in a big clean bowl.

5Add the miti, chopped tomato, cucumber, capsicum, onion, herbs, chili, salt, pepper and mix the ingredients together.

6Serve in coconut shells (or your choice of bowl), add a lime wedge, garnish with coriander and enjoy your fresh Fijian kokoda!