Cooking with LACMA: Fijian Dish Ika Vakalolo (fish with coconut cream)
Recipe Information
Ika Vakalolo
Cultural Context
Ika Vakalolo hails from Fiji, where it is a beloved dish that showcases the island's abundant seafood and rich coconut resources. Traditionally prepared for special occasions and gatherings, it reflects the communal spirit of Fijian culture. The dish has gained popularity beyond Fiji, inspiring variations in other Pacific Island cuisines and adapting to local ingredients.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories while maintaining creaminess.
fresh fish
🥗Healthier: tofu
💰Cheaper: canned fish
Tofu provides a vegetarian option, while canned fish is often more affordable.
Turn on the stove and heat vegetable oil in a saute pan.
Mix flour and 1/4 teaspoon of salt to coat the fish.
Coat the fish on all sides with the flour mixture.
Place the coated fish in the hot oil, cooking for about 2 to 3 minutes until browned.
Remove the fish from the pan and set aside.
Add sliced onion and diced garlic to the pan.
Add chopped bok choy and spinach to the pan along with 3/4 teaspoon of salt and water.
Stir the vegetables until they shrink down.
Add the fish back to the pan and place tomatoes around it.
Pour coconut cream over the fish and vegetables, ensuring it covers the fish.
Squeeze lemon juice over the dish before serving.
Serve the fish on top of the vegetables.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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