Entree: Papua New Guinea – Southern Culinary Region – Kokoda Fish (Raw white fish cured in citrus and dressed in coconut milk with fresh vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 45 min

Total 45 min

Ingredients

- 2 firm white fish fillets, approx. 6 oz (170 g) each, skin removed and cut into 1/2-inch (1.3 cm) cubes
- 1/2 cup (120 ml) fresh lime juice (about 4 limes)
- 1 cup (240 ml) thick coconut cream
- 1 small red onion, thinly sliced (about 1/2 cup / 75 g)
- 2 medium tomatoes, seeded and diced (about 1 cup / 160 g)
- 1 small cucumber, peeled, seeded and diced (about 1 cup / 120 g)
- 1 small red chili, finely chopped (or to taste)
- 1/4 cup (15 g) fresh cilantro or coriander leaves, chopped
- 1 tsp (5 g) sea salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1 tsp (4 g) granulated sugar
- Optional: cassava chips or steamed rice, for serving

Instructions

1. Place the cubed fish in a nonreactive bowl and pour the lime juice over to cover; stir gently, cover, and refrigerate 20–30 minutes until the fish looks opaque and slightly firm.
2. Meanwhile, in a separate bowl whisk the coconut cream with the sugar, salt, and pepper until smooth; fold in the sliced onion, diced tomato, cucumber, chopped chili, and cilantro.
3. Drain most of the lime juice from the cured fish, leaving a little for brightness, then gently fold the fish into the coconut-vegetable mixture to coat.
4. Taste and adjust seasoning with additional salt or lime if needed, chill 10–15 minutes to let flavors meld, then serve chilled with cassava chips or rice.