Tribewanted: Vorovoro

This week Team Kana bring to you an exciting recipe that’s famous in Fiji and very popular amongst the tribe on Vorovoro…a fresh fish dish straight from our ocean!

Kokoda has a unique taste which has been proven to make your lips zing and your mouth water…it consists of marinated raw fish, a dash of lemon, a hint of chilli, creamy coconut milk and a few other simple ingredients to add to the zesty flavour…

Kokoda is quite a delicacy in the South Pacific as it can only be made with a certain type of fish, most often with walu which is also known as Spanish Mackerel. It takes a skilled fisherman to catch a walu as they are super fast in the water and their silvery skin reflects the light, making it difficult to spot. On Tuesday, it was Joni, our Boat Captain’s turn to catch fish for the tribe but with his streamlined moves and gracious physique, he was lucky enough to spear a 2kg walu just off Vorovoro’s shoreline and bring it home to our Vale ni Kuro. Chatting to Save (also known as Captain Culture), he explained that a 2kg Walu would normally be enough for making kokoda as a main meal for a small Fijian family but this tasty treat is also made for special occasions and Fijian festivities too, ‘you just have to have a lot of the right kind of fish!’

As soon as Joni came back with the walu, Francis clapped her hands, shouted ‘wana navu!’ (very good!) and got stuck in to preparing the fancy Fijian meal. Kokoda is quite a rarity on our menu and has only been made a select few times on the island, so all the tribe (minus the veggies!) were extremely excited to sample the scrumptious sea food side dish…

Soooo, if you are back home dreaming of blue skies, palm fringed beaches and want to remember the refreshing taste of Fiji; set your ipod playlist to Vorovoro Sessions; grab your apron and start preparing a fishtastic gourmet delight!

INGREDIENTS:

1 Walu
(You can also make Kokoda using certain types of tuna or monk fish but just ask your local fish monger for white ‘fleshy’ fish which can be eaten raw and doesn’t have any bones and you will be pointed in the right direction!)
5 lemons
1 lime
2 Coconuts/ tin of coconut milk
7 small tomatoes
1 Chilli
1 Onion
A sprinkling of salt and pepper

METHOD:

Preparing the fish is a little bit messy but very simple…

Firstly, use a butcher’s knife to remove the head and tail.
Tuck a knife under the silvery skin and peel back. Take the skin off both sides of the fish and remove the fins.
Cut the meat away from the backbone.
Dice the flesh into small cubes and put into a bowl.
Squeeze 3 of the lemons over the fish, cover and leave to soak for a good 30 minutes.

…and true island style, you can make the most of all the fish by either frying or boiling the head and tail and eating it for breakfast! Delish :)

Whilst the fish is soaking up the citrus juice goodness…

Chop up the onion into small chunks.
Slice the tomatoes into quarters.
Cut the chilli into tiny pieces.
If you have a coconut handy or desperate to relive the Vorovoro experience; first husk, then grate and follow by squeezing the coconut through a clean cloth again and again to produce the irrisistably smooth, creamy milk…if you haven’t a coconut readily available or would like to go for the easier option, a tin of coconut milk will also do the trick!

After the 30 minutes is up, rinse the fish off in fresh water.
Throw the chopped ingredients into a bowl with the raw fish.
Pour over the coconut milk…
…and squeeze the lime and the remaining lemons into the mix.
Finally add the salt and pepper to taste.

Simple!

You can also add grated carrot or cool cucumber cubes to the dish to add some extra freshness.

SERVING TIP FROM FRANCIS:

‘Kokoda always nice with cassava, yes. Oh, not everyone can have cassava. Dalo in England?! No. Ok, the potato or with rice. Very good….or you people like the chip. Yes, try the chip! Today we have Kokoda with bread fruit fritters and baked fish. Works very well’

Vinaka Francis and of course to Joni too for the spear fishing! So any root vegetable is ideal to serve with kokoda but just as tasty served with a crispy, garden salad with freshly picked herbs or a wholemeal roll with a drizzle of olive oil and balsamic vinegar…

Maleka! (Delicious!)

Sunny days…