🇫🇯 Fijian Cuisine

Ika Vakalolo

Fish in Coconut Cream

Prep Time 15 min

Servings 4

Difficulty Easy

Calories 376 kcal

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

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.