Welcome to the sixth instalment of this amazing series of Shayans global cooking challenge. The sixth edition meant F and the public decided I should go for Fiji.
For Fiji, their national dish is Kokoda. This dish is quite similar, or very similar to a ceviche. Fresh fish cooked in citric acid juices of lemon and lime and then served with fresh vegetables. The difference being that coconut milk is added to the dish and makes the dish a bit lighter and less acidic.
As it was similar to ceviche i was happy to make this and it felt like it fitted into a healthier dinner for January.
Raw Fish, i chose River Kipper this time (only fish that looked good at the local supermarket), drenched in lime juice for half an hour in the fridge. The acid helps to cook the fish which means it is not raw when eating.
From here the fish is complimented with diced onions, peppers, tomatoes and seasoning. When all combined together coconut milk covers the dish. Not too much coconut milk so it becomes a soup but enough to cover every bit of Kokoda.
I do love to cook and this was a reason why. Not much cleaning up to do, a break into between whilst letting the fish do its thing in the fridge and lots of colours, textures and flavours. Thank you Fiji, i will be back.