Authentic Fijian Food & Recipes - Fiji — REmotiFIRE by EatWanderExplore (2024)

Mud Crab Ingredients:
1 Gallon of Water
1 Cup of Rock Salt
2 Lemons (cut in half)
2 Uncooked Mud Crabs (3.3 pounds each)
1 large bowl of Ice Water

Dipping Sauce Ingredients:
3 cloves of Garlic (minced)
3 tsp Lemon Zest
3 tbs Fried Shallots
1/2 cup finely chopped Cilantro
1 tsp Sea Salt
3 tbs Olive Oil
3 tbs Lemon Juice
1 tsp Sesame Oil
Ground Black Pepper

Cooking Instructions:

Bring water, salt, and lemon to a boil in a large saucepan. Add the crabs and cook for 15-17 minutes until the shells turn red.

Remove the crabs and place into the iced water to completely cool them as quickly as possible to stop the cooking process.

Clean, break the crab into chunks, and serve with the dipping sauce.

Sauce: Mix the garlic, lemon zest, fried shallots, cilantro, and salt in a bowl.

Stir in the olive oil, lemon juice, and sesame oil. Season with black pepper.

Shrimp Ingredients:
1 oz of Fresh Tamarind
5 tbs Water
11 oz Large Tiger Shrimp
4 tbs Canola Oil
1 tbs Sugar
1 tsp Sea Salt
1 tbs Soy Sauce

Coconut Cream Rice Ingredients:
1 1/2 cups Medium Grain Rice
2 1/4 cups of Water
2 tbs Thick Coconut Cream
2 diced Spring Onions
1/2 a Cucumber, thinly sliced

Cooking Instructions:

Mix tamarind and water until thick and creamy. Add the shrimp and marinate for 2 hours.

For the Rice: Mix the rice and water and cook in a rice cooker. Alternatively, boil the water in a large pot and then add the rice. Decrease the heat to medium-low and let cook for 10-15 minutes until tender. Remove from rice cooker or pot and place onto a dish.

For the Coconut Cream: Pour the coconut cream into a small saucepan and cook over low heat. Mix continuously and do not let it boil. After 5 minutes, remove and pour over top of the rice.

For the Tamarind Shrimp: Heat the oil in a saucepan or wok over medium heat. Add the shrimp and cook for 1 minute. Continue cooking and slowly add the sugar, salt, and soy sauce. Once it caramelizes, remove from heat and place onto the dish.

Garnish with spring onions and cucumber.

Kokoda Ingredients:
1 1⁄2lb (~700g) of boneless, skinless fillet of Snapper or Mahi Mahi - cubed
3⁄4cup of Lime Juice (approx 4-6 limes)
1⁄2 cup of Thick Coconut Cream or 1 cup Coconut Milk
1⁄2 cup of finely chopped Red Onion
1-3 finely chopped Ripe Tomatoes - seeds removed
1⁄4-1⁄2 cup of finely chopped Coriander or Parsley
1-2 finely chopped Green or Red Chillies
2-4 finely chopped Spring Onions / Shallots / Scallions / Green Onions

Optional Items:
1-2 diced & seeded small green, red, or yellow bell peppers (capsic*ms)
1 finely diced Persian cucumber
Fresh ground Black Pepper
Kosher Salt

Cooking Instructions:

Submerge your cubed fish in the lime juice, mixing well.

Allow mixture to marinate in the fridge for 2-8 hours. When ready, drain the excess juice.

Pour the Coconut Cream over the top and then combine and gently stir in all of the other ingredients.

Serve immediately in small bowls or lettuce cups.

To store in fridge for up to one day, add additional lime juice and cover.

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