This modern interpretation of the classic Fijian fish kokoda, pronounced ‘kokonda’, uses lobster with citrus, ginger juice and sun-kissed tropical fruits for added depth of flavour. Like the Peruvian ceviche, this salad uses the ancient curing technique of acidic citrus of lemon or lime juice to “cook” the fish. The tender white flesh works perfectly with the silky coconut salsa to produce a refreshing seafood salad that is velvety and creamy.
1 lobster or crayfish tail, diced into 1- to 2-inch cubes
2 oranges, for juice and segments
1 lemon, juiced
½ cup ginger, peeled and grated
¼ cup watermelon, deseeded and diced into 1-inch cubes
2 cups coconut miti (see recipe below)
1 teaspoon sea salt
- Blanch lobster in salted water until medium rare.
- Cool in ice slurry to stop lobster cooking further.
- Transfer to a bowl and cure with lemon juice for 30 minutes.
- Squeeze the ginger through a sieve or muslin cloth.
- Add the juice of the oranges and ginger into the coconut miti.
- Gently combine the coconut miti, lobster, orange segments and watermelon together.
- Season with sea salt.
COCONUT “MITI” SALSA
Miti is the most common accompaniment to traditional Fijian salads and roasted meats and seafood, but especially fish. If a thick coconut cream is not available, remove some of the water from tinned coconut milk, before shaking the tin, to make the coconut cream thicker.
2 cups coconut cream
1 tablespoon fresh lemon juice
¼ cup tomato, skin on and diced small
¼ cup white onion, peeled and diced small
⅛ cup green shallot or spring onion, finely diced
½ tsp sea salt
Fresh chilies finely chopped (optional)
- Combine coconut cream with lemon juice and sea salt until dissolved. Adjust seasoning to your liking.
- Add the vegetables to the coconut cream mix and combine.
- Serve immediately or refrigerate for later use.