Ika Vakalolo

Name: Ika Vakalolo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Fijian
Ingredients: 600g firm white fish fillets, cut into pieces; 1 can (400ml) coconut cream; 1 onion, sliced; 2 tomatoes, diced; 1 green bell pepper, sliced; Juice of 1 lemon; Salt and pepper to taste

Ika Vakalolo (EE-kah vah-kah-LOH-loh)

Fish in Coconut Cream

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 376 kcal

Fresh reef fish simmered in thick coconut cream with tomatoes, onions, and lemon. A simple, rich Fijian fish preparation.

Nutrition & Info

Protein 32.0g

Carbs 8.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

wide pan with lid spatula

Presentation Guide

Vessel: shallow bowl

Garnishes: lemon wedge, fresh parsley

Accompaniments: steamed rice, boiled cassava

Ingredients

600g firm white fish fillets, cut into pieces
1 can (400ml) coconut cream
1 onion, sliced
2 tomatoes, diced
1 green bell pepper, sliced
Juice of 1 lemon
Salt and pepper to taste

Instructions

1
Season fish pieces with salt, pepper, and lemon juice.
2
Pour coconut cream into a wide pan and bring to a gentle simmer.
3
Add the sliced onion and cook for three minutes until softened.
4
Place fish pieces in a single layer in the coconut cream.
5
Add tomatoes and bell pepper around the fish.
6
Cover and simmer for fifteen minutes until fish flakes easily.
7
Serve immediately with the coconut cream sauce spooned over the fish.

💡

Did You Know?

Fijian fishermen often cook ika vakalolo on the beach using freshly caught fish and coconuts from nearby palms.

Chef's Notes

Equipment Tips

wide pan with lid
spatula

Garnishing

lemon wedge, fresh parsley

Accompaniments

steamed rice, boiled cassava

The Story Behind Ika Vakalolo

Ika vakalolo is one of the most fundamental Fijian fish preparations, where fresh reef fish is gently poached in coconut cream with simple aromatics. The name translates to 'fish in the vakalolo style,' referring to the coconut cream cooking method that is central to Fijian cuisine.

On the Calendar: This is an everyday dish in coastal Fijian communities, prepared whenever fresh fish is available from the day's catch. It requires no special occasion.

Then & Now: The method has remained essentially unchanged for centuries. The only modern additions are tomatoes and onions, introduced during the colonial period.

Legacy: Ika vakalolo represents the essence of Fijian coastal cooking: fresh fish, coconut cream, and simplicity.

🕐 Traditionally enjoyed daily meals, lunch, dinner 📜 Origins: Ancient

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