Ika Vakalolo Recipe: Fijian Fish in Coconut Cream
, by Domalco, 2 min reading time
Ika vakalolo (fish cooked in coconut cream): fresh fish gently simmered in lolo with onion, tomato and rokete (chilli). Simple, rich and very Fijian.
Photo: Abhijit Biswas / Unsplash
Ika vakalolo (fish cooked in coconut cream) is everyday Fijian cooking at its best. Fresh ika (fish) is gently simmered in rich lolo (coconut cream) with onion, tomato and a little rokete (chilli) until it's just cooked and soaking up all that creamy sauce. Serve it with boiled dalo (taro), tavioka (cassava) or rice. We also include a lovo version in our lovo guide.
Fijian words in this recipe
- ika (fish)
- vakalolo (cooked in coconut cream)
- lolo (coconut cream)
- niu (coconut)
- rokete (chilli)
- moli (lemon or lime)
- dalo (taro) and tavioka (cassava)
- bele (island cabbage, a leafy green)
Ingredients
Serves 4 · Prep 15 min · Cook 20 min
- 1 kg whole ika (fish), cleaned and cut into steaks, or 700 g firm white fish fillets in large pieces
- 1 tsp salt, plus extra to taste
- Juice of 1 moli (lemon or lime)
- 2 cups lolo (coconut cream)
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 cloves garlic, crushed
- 1–2 rokete (chillies), sliced
- ½ cup water
- Spring onion or coriander to garnish
Method
- Season the fish. Rub the fish with salt and moli juice and set aside for 10 minutes.
- Start the sauce. In a wide pot or deep pan, bring the water, onion, garlic, tomato and chilli to a simmer and cook for 5 minutes until soft.
- Add the lolo. Pour in the lolo and bring back to a gentle simmer. Don't let it boil hard or the coconut cream may split.
- Cook the fish. Lay the fish in the sauce in a single layer, spoon the sauce over, cover and simmer gently for 8–12 minutes (depending on thickness), until the fish flakes easily.
- Serve with the sauce spooned over, garnished with spring onion, alongside dalo, tavioka or rice.
Tips
- Best fish: firm reef fish, walu (Spanish mackerel), snapper or mahi-mahi all hold together well.
- Fresh lolo makes a big difference. Grate a dry coconut with a coconut scraper, add warm water and squeeze through a cloth.
- Add greens: a handful of rourou (taro leaves, cooked first) or bele (island cabbage) leaves stirred in at the end is delicious.
Frequently asked questions
What's the difference between ika vakalolo and kokoda?
Ika vakalolo is cooked with heat in coconut cream. Kokoda is raw fish "cooked" in citrus juice and served cold.
Can I use tinned coconut cream?
Yes. Use a good-quality full-fat tinned coconut cream.
Cook it with Domalco
Find coconut scrapers, pots, knives and chopping boards and serving dishes at our Ba and Lautoka stores, or shop online with free delivery on orders over $100.