Ika vakalolo gives the Fiji side of the archive a cleaner coconut fish page under a named island phrase that many Pacific cooks would recognize. It is a good bridge between coconut-rich bakes and the simpler grilled fish pages.
If you enjoy this style of Pacific cooking, you may also want to try reef fish lolo, reef fish ginger lolo.
Ingredients
- 1 pound fish fillets
- 1 cup coconut cream
- 1/2 onion, sliced
- 1 tomato, chopped
- Salt to taste
Instructions
- Place the fish in a pan or baking dish.
- Add the onion and tomato.
- Pour over the coconut cream and season lightly.
- Cook gently until the fish is tender and the sauce is rich.
- Serve hot.
Helpful Tips
- Use fish that holds its shape in the sauce.
- Do not overcook the fish once the coconut cream is added.
FAQ
Is this like fish lolo?
Yes, it is closely related in flavor direction, with coconut cream at the center.
Can it be baked instead of simmered?
Yes, baking works well if the dish is covered.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 84 kcal |
| Fat | 9.8 g |
| Saturated Fat | 8.5 g |
| Carbohydrates | 36.3 g |
| Protein | 28.4 g |
| Sodium | 9945.9 mg |
| Cholesterol | 61.2 mg |
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