Kokoda

This is adapted from The Appetizer Atlas: A World of Small Bites, by Arthur L. Meyer. I haven't actually seen the cookbook (this is from an a9.com search result), but this recipe certainly turned out well.

1 1/2 pounds very fresh red snapper, cut into bite-sized chunks
juice of 3 large limes
1 Tbs kosher salt
1 c thick coconut milk (skimmed from the top of a can that's been sitting for a while)
1 small sweet onion, minced
4 green onions (including some green), very thinly sliced
3 cloves garlic, minced
4 dried thai chilis, minced
1 green papaya, cut into chunks the same size as the fish, salted and drained
salt to taste

Marinate the fish in lime and salt for 3 hours (in the fridge).
Add the other ingredients, mix well, and let rest for 30 minutes in the fridge.
Serve with sticky rice and lettuce.

This version of the recipe is quite different from the one that we've been making (from Andrea's Lonely Planet Fiji), which includes tomato instead of papaya. Both are good, but I think I'd prefer this one when the papaya is available.

Next time I might include more papaya and dice it a bit smaller.