Fijian Salmon Kokoda

Steps

1. 1

   Prepare the salmon by removing any skin or bones. Cut the flesh into uniform 1/2-inch (approx. 1cm) cubes to ensure even marinating.

2. 2

   Place the salmon cubes in a non-reactive glass or ceramic bowl. Pour the fresh lime juice over the fish and add the salt. Toss gently to ensure every piece of fish is coated. Cover and refrigerate for 15 to 20 minutes. The salmon is ready when the outside of the cubes looks 'cooked' and has turned a lighter, opaque pink.

   Start 20-minute timer
3. 3

   While the fish marinates, prepare the vegetables. Finely dice the red onion, deseed and dice the tomatoes, slice the spring onions, and finely chop the chilies.

4. 4

   Once the salmon has finished marinating, you may choose to drain off a small amount of the excess lime juice if you prefer a less acidic dish, though many traditional recipes keep it all for flavor.

5. 5

   Add the diced red onion, tomatoes, spring onions, and chilies to the bowl with the salmon. Stir gently to combine.

6. 6

   Pour the thick coconut cream over the mixture. Use a spoon to fold everything together until the coconut cream is well incorporated and the mixture is rich and creamy.

7. 7

   Taste and add more salt if necessary. Serve immediately while chilled, or keep refrigerated until ready to serve.