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recipe thursdayFijian cooking is influenced by the island produce and fish. Kokoda is a citrus-pickled fish in spicy coconut sauce. It makes a great appetiser. Here it is:

serves 2

1 filet firm white fish (walu, tuna, swordfish)
juice of one lime
juice of one lemon
1/2 small onion, minced
1/2 green pepper minced
1 green or red chile, minced
1/2 can coconut cream/milk
salt & pepper to taste

Cut the filet into 1 cm cubes. Soak in the lemon and lime juices for 2 hours to pickle the fish. Rinse the juice off. Mix the fish with the remaining ingredients. It's fine to eat immediately, but refrigerate a few hours more, or overnight, for best flavor.

If the fish doesn't pickle all the way through (if you cut it to large like I did yesterday), you can convert this into a tasty fish curry by bringing it to a simmer and heating for about 10 minutes.

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