Recipe: Fijian Fish Lolo

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.

Ingredients:

  • 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

Directions:

For cassava:

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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Meg Boyd

Downunder Product and Marketing Manager - Melbourne-born Meg arrived in Canada in January with no winter coat, one suitcase, a one week booking at a youth hostel, and a sight-unseen job offer at Goway Travel. She thought she’d stay for a year – that was 12 years ago! Never one to shy away from adventure, Meg has been in the industry for 23 years and has journeyed extensively through Europe, Asia and North America. Meg’s heart however belongs to the South Pacific, including New Zealand, Fiji, and her native Australia.

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