Fijian Kokoda with coconut miti

0:00Well, a taste of Fiji is on the menu this morning. We are making co-conda. Fiji's take on ceviche with citrus, cuoad, seafood, creamy coconut, meaty and a little chili heat. Oh, it's a bit like sunshine on a plate, isn't it? A perfect taste of the islands. Lovely to see you. Fuzz, Arnie is here. Morning. Did I say it right? Yeah, it's a co-conda. I had to give our producer a bit of a fiji and language lesson. Yeah, you put it in in the dead. You put it in the dead. There's an N before it. It's like when you say Bula, there's an N before the B, even though there's no N before the B. It's a whole situation. And if you see a C, it's a T-H. So now everybody's had a lesson. I can't give you a lesson. Fuzz, thank you. Okay, talk us through what we're cooking today. Okay, well, I mean, it's spring. So it's getting warmer, so we're entertaining. So the VJ is something that we're all very familiar with in Australia. This is like an upgraded VJ. Yes, some people are going to hate me for that. Basically what we're doing

1:01is we are curing some fish. So any sort of white, fatty fish, this is a deep sea perch. You salted, you have some chili to it, you put some lemon on it and then you leave it in the fridge for like two hours. That's done. And then we move on to make sure. That's essentially the cooking process, such as the fish. And you can use it. And you can use this with other seafood as well. So today I've got two options. If you have one, but you're prawn, I've got your fish, but for the purpose of this, we don't fish only. Mity is a very common Fujin coconut sauce. It's just coconut cream and then it's one lemon, one lime and then some whatever else you want to add. You can add mangoes to this. When chefs do that and they just squeeze the lemon, how do you manage to not get all the peeps? Well, these are seedless. So there's that. There's no magic to it, sadly. These are actually genuinely seedless. So unfortunately I can't give you any tips for that. Okay. Just copy that. Maybe right that.

2:01So once we've got that all in, I of course, my partner and I have a wonderful business called Fiji pantry. We started importing Fiji harvested sea salt. So these sea salt from the island of Tavuni and they're infused with Fiji and flavours and botanical. So this is Fiji and chili. So we're going to add a bit of chili and this is Fiji and come quite. These are sun dried in the islands as well. So you're literally getting some paradise in here. You know, if you're not going just that separately, that can go on anything. It can go on literally anything. I added to everything all at the same time. Oh, it smells great. Okay, we've got one minute to go. Okay, well, we're almost there. You're really rushing me, but here we are. So all we're going to do, and you know what, it only takes a minute to finish this off. So this has been curing. We're going to remove about 90% of our lemon juice. Juicy. And once that lemon juice is out, we go in with our meaty mix it through. That's cute. It's super. It's very soupy. And then how are we serving this? You've got

3:02various chips. Now, you have root crops which are more traditional, but I like to serve them on a corn chip. I mean, that's a natural colour. It's just absolutely. I mean, we don't need natural colours. We just need flavour. So go ahead and take a bite. There you go. Thank you. You're doing that? Mm-hmm. It was a lot for that. Beautiful. Yeah, that was so fresh as now. It's a taste of spring. Delicious, bud. Thank you. Thank you, bud. Thank you. Very nice and easy. Excellent. All the details there. You can find the full recipe over on our Instagram page at CookingOn7. Thank you, mate. Thank you.