Ika Vakalolo (Fijian Fish in Coconut Cream)
Local name: Ika vakalolo
In short: Chunks of firm white fish poached in coconut milk with onion, garlic, ginger and tomato, served with boiled cassava or rice. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 375 kcal
Ika vakalolo means fish with coconut cream in Fijian, and the dish is just that: firm fish poached in a gentle sauce of coconut milk, onion, garlic, ginger and tomato. It is an everyday family meal across the islands, usually served with boiled cassava, dalo or rice to soak up the sauce. A squeeze of lime at the end brightens the richness, and a fresh chili can be added for heat.
Instructions
- Season the fish with the salt and half the lime juice and leave it for 10 minutes.
- Heat the oil in a wide, deep pan over medium heat. Cook the onion for 4 minutes until soft, then add the garlic, ginger and chili and cook for 1 minute.
- Add the tomatoes and cook for 3 minutes, until they start to break down.
- Pour in the coconut milk and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, to thicken slightly.
- Slide in the fish and simmer gently for 6 to 8 minutes, until it turns opaque and flakes easily and reaches 63°C (145°F). Avoid stirring much, so the pieces stay whole.
- Add the remaining lime juice and the coriander, taste for salt, and serve with cassava, taro or rice.
Tips
- Keep the sauce at a gentle simmer once the fish goes in. Hard boiling toughens the fish and can split the coconut milk.
- Any firm fish works, such as mahi-mahi, snapper, grouper or cod. For a richer sauce, use only the thick cream from the top of the can first.
Questions and answers
Can I use frozen fish for ika vakalolo?
Yes. Thaw it fully in the fridge, pat it dry and season as in the recipe. Frozen fish releases extra water, so simmer the sauce a minute longer to thicken it.
What do you serve with Fijian fish in coconut cream?
Boiled cassava, dalo (taro) or steamed rice, plus a green such as rourou or a simple salad.
How spicy is this dish?
It is mild as written. The chili is optional, and Fijian cooks add as much or as little as they like.
How long does it take to make Ika Vakalolo (Fijian Fish in Coconut Cream)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Ika Vakalolo (Fijian Fish in Coconut Cream)?
About 375 kcal per serving, with 33 g of protein, 9 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 9 g |
| Fat | 23 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
