Chef Louis Tikaram’s Fijian Snapper Kokoda

This seafood dish is similar to ceviche and can be eaten as part of a shared meal with or without steamed rice. Coconut cleaver not included.

Way out in the Pacific are the kinds of islands that make us dream. Or sing. Think the musical “South Pacific.” These tropical isles also yield some unbelievably tasty food. At EP & LP in West Hollywood, Chef Louis Tikaram has built a menu around Fijian flavors that also taps his Chinese and Indian roots. Chef Louis recommends diners coming to the restaurant for the first time order the kokoda, a dish that’s similar to ceviche, and is often served with rice. Maybe he will let me borrow the EP & LP cleaver to crack open the coconut.

EP & LP Kokoda larger
Chef Tikaram’s Fijian Snapper Kokoda is sour, salty and spicy with a rich, creamy coconut flavor, making it the perfect summer dish. (Photo courtesy of EP & LP)