Ingredients

• 500 g very fresh walu (Spanish mackerel) fillet
• 180 ml fresh lime juice
• 1 tsp salt
• 1 mature brown coconut
• 250 ml warm water
• 1 small red onion
• 2 ripe tomatoes
• 1 small cucumber
• 1 small green capsicum
• 2 fresh red bird's eye chillies
• to taste salt

Method

1. 01
   Cube the fish Check the fish for any small bones, then cut it into cubes about two centimetres across and put them in a glass or ceramic bowl.
2. 02
   Salt the fish Sprinkle one teaspoon of salt over the fish and toss gently so every piece is coated.
3. 03
   Marinate in lime Pour the lime juice over the fish so it is just covered, stir, then cover the bowl and leave it in the fridge for about forty five minutes, stirring once halfway through.
4. 04
   Soak the grated coconut While the fish marinates, crack the coconut, grate the white flesh, and mix it with the warm water in a bowl. Let it sit for about five minutes.
5. 05
   Squeeze the coconut milk Tip the grated coconut into a clean cloth or fine sieve and squeeze hard over a bowl to collect the thick coconut milk, then discard the pulp.
6. 06
   Chop the vegetables Finely dice the onion, tomatoes, cucumber and capsicum, and chop the chillies.
7. 07
   Drain the fish Pour off most of the lime juice from the fish, leaving only a spoonful or two in the bowl.
8. 08
   Mix everything together Pour the coconut milk over the fish, add the vegetables and chillies, stir gently, and season with salt to taste.
9. 09
   Chill before serving Cover the bowl and chill it in the fridge for about fifteen minutes so the flavours come together.
10. 10
    Serve cold Spoon the kokoda into bowls or half coconut shells and serve it cold, on the same day it is made.