Fijian cuisine relies heavily on seafood, pork and chicken and root vegetables often cooked in “lolo” (coconut milk). We hope you enjoy this recipe for Fijian style fish cooked in a delicious coconut cream sauce. Our recipe below mentions serving with Cassava or Taro (root vegetables very common in Fiji) but is equally delicious served over steamed rice.
- 1/2 lb halibut or 1/2 lb cod
- 1 tablespoon canola oil or 1 tablespoon
- Olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 fresh serrano chili, chopped (optional)
- 1 (400 ml) can coconut milk
- Salt and pepper to taste
- 1 tablespoon fresh basil, coriander
- Cassava taro root (dalo) or rice
Peel the skin and cut into 1 inch thick slices. Boil in salted water until you can pierce with a fork, it should not be firm, but careful to not turn it into mush. Drain water and steam on low heat for 5 to 7 minutes. Meanwhile, start cooking your rice.
For main dish:
- Heat oil in a large fry pan, adding chopped onion, garlic and chili. Sautee until onions are translucent, do not brown.
- Season fish with salt and pepper, add fish to pan, stir for a few minutes.
- Add coconut milk, bring to boil then turn the heat low and simmer for 10 minutes.
- Add salt and pepper to taste, top with your choice of herb (basil, coriander etc.).
- Serve with Cassava, taro root or over rice
This recipe serves 4 hungry Fijians.
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