Poke or Kokoda

I have given this recipe two names as it’s not far from the same dish it just depends where in the world you are from! I love this dish, so fresh and so easy to make. Trust me you are not eating raw fish as the acid in the limes cook it. Ensure the fish you buy is extremely fresh and explain to your fishmonger what you are doing so you know you get the freshest. The white fish is up to you but you can’t go wrong with a good snapper.   Make it the day before so the fish has enough time to cure.



2 limes juiced and zested

300ml Coconut milk

25ml Soy sauce

25ml Fish sauce

250g Fresh white fish

250g Fresh salmon

150g Carrots

150g Red onions

100g Coriander



  1. 1. Firstly in a bowl mix all the limes, coconut milk, soy and fish sauce in a bowl.
  2. 2. Dice all the fish to the same size pieces (your choice on size but I like to do 2cmx2cm)
  3. 3. Chop all the carrots and red onions to about the same size as the fish.
  4. 4. Mix all in the coconut milk mix.
  5. 5. Finely add the coriander and preserve in the fridge for up to but no more than 24 hours before serving.