Kokoda (Fijian Ceviche) with Homemade Taro Chips

Hi guys! Hope you missed me a little.
Just returned from Fiji where I had a great vacation. I can’t wait to share a new recipe with you. Kokoda is a traditional fish dish of Fiji. It is the bowl of raw fish full of fresh flavors and packed with protein. I love it served with homemade taro (Dalo) chips or with a bowl of steamed rice.

Actually, Kokoda is the fish “cooked” using lime or lemon juice. The acid from the citrus change the structure of the proteins in the fish, essentially “cooking” the fish without using heat.

Taro (dalo in Fijian)

Taro root is a root vegetable that resembles a potato. It is a food staple in African, Oceanic and South Indian cultures. You can find taro root in some grocery stores year-round, or in specialty Asian stores. Taro root is starchy like a potato, and you can prepare it similarly to potatoes in many dishes. Look for taro root that is dark brown and firm to the touch, with hairs on the root end.

Homemade taro chips are the natural accompaniment to Kokoda, I prefer baked chips, not fried. Yummy healthy crispy taro chips. I love its almost cracker–like texture. Hope you guys like it too!

Ingredients

4 Serves

  • 500 g fresh (sashimi grade) snapper fillet or tuna fillet, or mullet fillet
  • Juice of 4 limes + 1 Lime 
  • 1 Cup of coconut milk
  • 1 Red Chili, chopped
  • 1/2 Cup Red onion, chopped
  • 1/2 Cup Cucumber, chopped
  • 1/2 Cup Cherry tomatoes, deseeded chopped
  • 1/2 Cup Fresh coriander leaves
  • Salt 

For Taro chips (Dalo chips):

  • One Taro root, peeled
  • 2-3 Tbsp vegetable oil (I use Grapeseed oil)
  • Salt (I use Maldon salt)

Directions

  1. Cut the fish into cubes about 1 cm size and mix with the lime juice in a non-reactive (non-metal) bowl. Leave to marinate in the fridge for approximately for one to three hours, or until the fish is opaque.
  2. Drain the excess liquid. Add coconut milk, chili, coriander leaves, red onion, tomato, cucumber and stir gently to combine. Add the lime juice, salt, and refrigerate until ready to serve. Serve with taro chips and lime wedges. I also love it served with steamed Japanese rice.
  3. For Taro chips. Preheat the oven to 200°C/400°F. Using a sharp knife or mandoline, cut taro into very thin slices. Place the slices in a single layer on parchment paper-lined baking sheets. Brush each slice with vegetable oil. Bake for about 20 minutes until nice and crispy. Immediately season  chips with salt.

 

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