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’.
- 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)
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.