Coastal Classic · Market Stall Favourite
Kokoda
📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use
Kokoda is "cooked" purely with citrus juice and time — no heat ever touches the fish.
Fresh reef fish or tuna is diced and marinated in lemon or lime juice until it turns opaque, then mixed with coconut milk, chopped tomato, onion, and chilli. Vendors at markets and roadside stalls across Fiji sell it in cups or takeaway containers, ready to eat cold.
Why it's made this way: As an island nation surrounded by reef and ocean, Fiji's coastal communities have long relied on raw, citrus-cured fish as a way to prepare a fresh catch without a fire, and the addition of coconut milk — a distinctly Fijian touch — softens the acidity into something closer to a chilled salad.
Roughly what's in it
280kcal
22gprotein
10gcarbs
17gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Fiji
Part of World of Street Food — 690 dishes from 118 countries.
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Photo credits.