Kokoda (Fijian Spicy Fish) - cooking recipe

Ingredients

4 large white fish fillets, such as mahi-mahi
3 large limes, juiced
1/2 teaspoon salt
1 cup coconut cream
1 large onion, minced
1 small green chili pepper, such as serrano, seeds and stem removed, minced
2 medium tomatoes, diced
1 bell pepper, seeds and stem removed, diced

Preparation

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