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Ocean fresh blue moki kokoda

Serves: 4

Cooking time: 40

Cooking method: Marinate


  • 800g Blue Moki, cubed
  • 1 small white onion, finely chopped
  • 3 lemons, juiced
  • 3 limes, juiced
  • ½ red capsicum, finely chopped
  • 4 tbspn of spring onion, finely chopped
  • ½ telegraph cucumber, cut into medium dice
  • 3 tomatoes, seeds removed and diced
  • 3 tbspn flat leaf parsley, roughly chopped
  • 2 tbspn coriander leaves, finely chopped
  • salt and freshly ground black pepper
  • 250mls coconut cream

Cooking instructions

  1. Place cubed fish and onion into a shallow bowl.
  2. Pour over enough citrus juice to cover the fish. Cover and refrigerate for 12-24 hours, turning the fish occasionally to ensure that it marinates evenly. When the fish has become white, drain off the juice.
  3. When the fish is marinated, mix in capsicum, spring onion, cucumber, tomatoes, chopped herbs, and season to taste.
  4. Pour over enough coconut cream to cover and bind.
  5. Serve chilled.


An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.