Sustainably-caught fish (we like kahawai) is cured in lime juice for half an hour then combined with coconut milk, coriander and crunchy salad veg and given a fresh jalapeño kick for good measure. You can almost smell the ocean breeze and feel the sand between your toes.

Whip up some kokoda as a snack between surfs, please the crowd at your next family BBQ or throw in some tortillas and impress your summer lover with a light al fresco dinner. The almighty kahawai kokoda will deliver.

Easy, healthy and incredibly delicious.

Serves 4
Preparation: 15 mins (plus 30 mins for curing)


  • 500g skinned and boned kahawai cut into 1.5cm cubes
  • 270ml coconut cream
  • juice of 2 limes, plus extra lime wedges to serve
  • 1 small red onion, finely diced
  • 1 Lebanese cucumber, deseeded and chopped into 1cm cubes
  • 1 red capsicum, deseeded and chopped into 1cm cubes
  • 1 jalapeño, deseeded and finely chopped
  • 1 Tablespoon fresh coriander roughly chopped
  • salt and pepper to taste
  • corn chips or tortillas to serve


In a bowl, combine kahawai and lime juice. Season with salt and pepper.

Gently mix. Cover and refrigerate for approximately half an hour.
Once the fish has turned an opaque colour, remove from the fridge.

Add coconut cream, cucumber, capsicum, coriander and jalapeños to the fish. Gently mix. Garnish with fresh chillies, coriander & lime wedges.

Serve with cos lettuce, corn chips or tortillas.