Ingredients
Mahi-mahi or snapper fillet skinned - ½ kg
Lime juice - 1 cup
Freshly squeezed coconut milk - 1 cup
Red onion - 1 large
Tomatoes deseeded - 3 medium
Coriander - ½ cup
Red chilli - 1
Green chillies - 2
Spring onions - 2
Green bell pepper - 1
Oak lettuce leaves (for serving) - 4
Directions
1
Cut the fish into small cubes and then pour the lime juice over it to submerge the fish completely.
2
Leave to marinate in the fridge for approximately 2-8 hours or overnight.
3
In the meanwhile finely chop the onions, tomatoes, chilies, coriander and green bell pepper.
4
When the fish fillets are opaque, drain them and reserve the liquid.
5
Add coconut milk to the opaque fish fillets to balance out the liquid.
6
Then toss in the rest of the chopped ingredients, adding some reserved lime juice.
7
Give the mixture a thorough stir to ensure the proper flavoring of the fish with the ingredients.
8
Sprinkle some salt and pepper and serve chilled.
9
To serve, line the serving platter or halved coconut shells with lettuce leaves and spoon the Kokoda in. Add in a few wedges of lime for extra zing.