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bowls filled with kokoda fish swimming in coconut milk

Kokoda Fish

A delicious ceviche style appetizer from Papua New Guinea with a twist.  You will love it!

Course Appetizer
Cuisine Papua New Guinean
Prep Time 20 minutes
marinating time 8 hours
Servings 4
Calories 395 kcal
Author Darlene at International Cuisine

Ingredients

  • 2 lbs white fish filet cut into bite size pieces
  • 1 cup lemon juice fresh squeezed
  • 1 clove garlic minced
  • 3/4 cup coconut cream
  • 2 eggs hard-boiled, diced
  • 1/2 medium red onion sliced
  • 1 cucumber peeled, seeded and diced
  • 1 tomato diced

Instructions

  1. Put the fresh white fish pieces in a non-reactive container and pour over the fresh lemon juice.  Cover and refrigerate, stirring occasionally to make sure all sides of the fish are cooked.

  2. Remove the fish and completely drain the lemon juice the fish was cooked in.

  3. Mix the minced garlic with coconut cream and set aside. 

  4. To the fish, stir in gently the hard-boiled egg, tomato, cucumber and red onion.

  5. Put the kokoda fish into four separate serving bowls and pour over the coconut cream. 

  6. Serve with fried taro root chips or fried plantains for an authentic Papua New Guinean treat!

Nutrition Facts
Kokoda Fish
Amount Per Serving
Calories 395 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 14g88%
Cholesterol 179mg60%
Sodium 159mg7%
Potassium 1350mg39%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 45g90%
Vitamin A 520IU10%
Vitamin C 34mg41%
Calcium 71mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.