Kokoda Fiji style
Ingredients
Marinated raw fish
- 100 grams of firm-fleshed white fish per person (e.g Hoki, in Fiji it would be Walu or Donu)
- Lemon juice (lots)
Choose one type of Miti sauce to make.
Miti sauce (present day)
- 2 cups of thick coconut cream
- 1 medium sized onion, finely chopped
- 2 ripe but firm tomatoes, chopped
- 1 small green capsicum, finely chopped
- Salt
- Juice of half a lemon
- Chilli, finely chopped (to taste)
Miti sauce, alternative (days gone by)
- 3 mature coconuts, finely grated (avoid brown bits)
- 3 peeled lemons, chopped
- 1 cup water
- 1 medium onion, finely chopped
- Salt
- Chilli, finely chopped (to taste)
Method
Marinated raw fish
- Chop the de-boned & skinless fish into approximately 1cm squares, just don't go too big as it may then not 'cook' through in the time you have available.
- Cover with lemon juice and I mean just that…you can't be stingy with this. Otherwise you have to stir it more often which can lead to problems.
- Refrigerate, stirring gently a couple of times over around a six hour period minimum.
- An hour before serving, tip it into a colander and pour off the lemon juice, press excess juice out gently.
Miti sauce (present day)
- Mix all ingredients except chilli.
- Add chilli and extra lemon juice to taste.
Miti sauce, alternative (days gone by)
- Mix coconut, lemon and water.
- Kneed with your hands and strain through a cloth into a bowl, till every bit of juice is extracted.
- Add finely chopped onion, salt and chilli to taste.
Serving
- Divide the fish into starter portions.
- Add your prepared miti sauce.
Notes
This is Marinated Raw Fish. Being cooked by acid instead of heat… and it looks cooked.
Miti is the name for uncooked & seasoned coconut cream.