IKA LOLO, FIJIAN FISH IN COCONUT CREAM - ROHITS STYLE Findian
Recipe Information
Fijian Fish Lolo
Cultural Context
Originating from the islands of Fiji, Fish Lolo is a traditional dish that showcases the abundance of fresh seafood and coconut found in the region. This dish is often prepared for special occasions and gatherings, reflecting the communal spirit of Fijian culture. Today, Fish Lolo has gained popularity beyond Fiji, inspiring variations in Pacific Islander communities and seafood lovers worldwide.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
fresh fish
🥗Healthier: tofu
💰Cheaper: canned fish
Tofu provides a plant-based option, while canned fish is more affordable.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories, while evaporated milk is budget-friendly.
green chili
🥗Healthier: jalapeño
💰Cheaper: red pepper flakes
Jalapeño offers similar heat, while red pepper flakes are often more accessible.
bay leaves
🥗Healthier: thyme
💰Cheaper: oregano
Thyme adds flavor without calories, while oregano is a cost-effective herb.
Pick fresh vegetables from the garden including tero leaves, chilies, and tomatoes.
Cut the fish into big pieces and coat with plain flour.
Fry the fish until crispy.
Boil a pot of water and add chopped vegetables including onion, tomatoes, cabbage, and carrots.
Layer the fried fish on top of the vegetables in the pot.
Add coconut cream and salt to taste, cover, and let steam.
Finish the dish with lemon juice and serve with boiled cassava.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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