Step 1

Make sure the skin is removed from the filets and cut into bit sized pieces

Step 2

Place the fish and lemon juice in a ceramic or glass bow and toss to combine

Step 3

Cover with plastic wrap and place in the refrigerator overnight (at least 8 hours)

Step 4

The fish will turn white when it is ready.

Step 5

Add the tomatoes, chili, onion, coconut cream to the marinated fish and gently stir to combine

Step 6

Season with salt and pepper to taste

Step 7

Line a serving bowl with lettuce leaves and spoon the kokoda onto the leaves.

Step 8

Serve with fried taro root for an authentic Fijian experience