This is a raw fish recipe that I learnt from Ba in a cooking class on an island out of Fiji. It was so good that I immediately returned to my room to write it down.
In Fiji the sound d is ‘nd’ so they pronounce this as ‘kokonda’, just as Nadi is pronounced ‘Nandi’.
Ingredients
- One fish cut into small (1cm cubes)
- Limes for juice – 7 or enough juice to cover fish
- 1 to 2 tbs salt
- 2 cups coconut cream (fresh is best)
- 2 tomatoes chopped as for salsa
- 1/2 large brown onion chopped as above
(can also add Capsicum, cucumber or chili)
Method
- Add salt to fish and stir well, add lime juice, stir and leave for 10 to 15 minutes, testing occasionally for taste. It should be whitish and tender.
- In a separate bowl mix the chopped onion and tomato and some more salt.
- When the fish is ‘cooked’ drain it and rinse with a bowl of water.
- Return fish to its bowl and stir in the coconut cream (Ba likes to add some sugar at this point). Return fish to its bowl and add coconut cream.
- Add the fish to the salsa mix and stir and serve.