Kokoda (Fijian Spicy Fish)

1. 1

   Cut the fish into bite-size pieces. In a non-reactive bowl, combine the fish, lime juice, and salt. Marinate overnight in the refrigerator.

2. 2

   Remove from the refrigerator, add the coconut cream, chopped onion, and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells).

3. 3

   Heat Scale: Mild.

* Per serving · 4 servings · Values may vary.

No additional tips available.