Auckland has such a diverse cuisine just imagine the cultural mix here where lots of different denomination from different parts of the world like Asians, Europeans, Africans, South Americans and even Pacific Islanders flock to this small city to work and live. It’s such a diverse place to live in and that’s the one that gives a lot of character to the city from fashion down to food we have everything.
Before moving here I was never exposed to such a diverse community, the most diverse place that I lived before New Zealand was in Hong Kong but the feeling is quite different as expats there tend to have their own silo apart from the locals, here it’s quite different citizens jell together. Having said that we are lucky to try different cuisines and one of that is this Fijian dish called Kokoda.
While I tried it in a restaurant before what inspired me to do this at home was when I saw in the TV when Al Brown made it in one of his show episodes, it reminded me of our dish called Kilawin but a milder version as it does not use a strong acid like vinegar, Fijians use lemon for this dish. That inspiration made me think of how I can fuse this with our cuisine so instead of using avocado like what Al Brown did I made mine with mangoes and here is the result.
- 500 g trevally, snapper, or tarakihi, sliced into small cubes
- 2 tomatoes, skinned seeded and chopped
- 1 mango, semi-ripe, sliced into small cubes
- ½ red onion, finely chopped
- 2 spring onions, thinly sliced
- 1 chilli, finely chopped
- ½ cup coconut cream
- juice from 4 large lemons
- In a non-reactive bowl combine fish and lemon juice from 2 lemons. Cover and chill for at least an hour, mixing it halfway through the process.
- Drain the fish then add the remaining lemon juice. Combine it with tomatoes, mango, red onion, spring onions, chilli and coconut cream, mix to combine then season with a bit of slat and freshly ground black pepper.
- Serve chilled.