Fresh reef fish simmered in a fragrant coconut cream sauce with onions and tomatoes, a quintessential Samoan seafood dish that celebrates the ocean's bounty.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: cilantro, lime wedge
Accompaniments: steamed rice, steamed taro
Instructions
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1
Season fish fillets with salt, pepper, and lime juice.
-
2
In a large skillet, sauté onion and garlic until softened.
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3
Add diced tomatoes and cook 3 min.
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4
Pour in coconut cream and bring to a gentle simmer.
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5
Nestle fish fillets into the sauce. Cover and cook 12-15 min until fish flakes easily.
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6
Garnish with fresh cilantro and serve with steamed rice.
Did You Know?
In coastal Samoan villages, the fish for this dish is often caught just hours before cooking, sometimes by the same person who prepares it.
Chef's Notes
Equipment Tips
- large skillet with lid
- spatula
Garnishing
cilantro, lime wedge
Accompaniments
steamed rice, steamed taro
The Story Behind I'a Lolo
Fishing has sustained Samoan communities for millennia, and cooking fish in coconut cream is one of the oldest and most fundamental preparations in Polynesian cuisine. This dish embodies the Samoan principle of using what the land and sea provide in their freshest, simplest form.
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