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Papuan Kokoda

Name: Papuan Kokoda
Total time: 30 min
Yield: Serves 4
Cuisine: Papua New Guinea
Ingredients: 250g (sashimi-grade) Fresh tuna; 3 Lime; 150ml Coconut cream; 1 Tomato; 1/4 Red Onion; 1/2 Cucumber; 1/2 Chili pepper; 1/2 tsp Salt

Side Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Raw fish cured with lime and tossed with coconut cream and vegetables — a Papua New Guinea seaside dish.

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📖 The Story Behind This Dish

Kokoda is a raw fish dish eaten along the coasts of Melanesia and loved in Papua New Guinea's coastal areas and islands too. Fresh white fish is cured with lime or lemon juice and tossed with coconut cream, onion, tomato, and chili. It's popular as a starter or light meal on hot days.

🌆 Where it's eaten: On an island beach in Papua New Guinea, freshly caught fish is cured with lime and served in coconut-shell bowls tossed with coconut cream.

🥕 Ingredients (serves 4)

Fresh tuna 250g (sashimi-grade)
Lime 3
Coconut cream 150ml
Tomato 1
Red Onion 1/4
Cucumber 1/2
Chili pepper 1/2
Salt 1/2 tsp

👩‍🍳 Instructions

Cut the fish into 1.5cm cubes.
Pour over lime juice and salt and cure in the fridge for 30 minutes until white on the surface.
Lightly drain off the juice.
Add the chopped tomato, red onion, cucumber, and chili.
Toss with the coconut cream and serve chilled.

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