Fish In Coconut Cream (fish Lolo)
Fish in Coconut Cream, also known as Fish Lolo, is a traditional Fijian dish that features tender fish cooked in a rich and creamy coconut sauce. This dish is bursting with tropical flavors and is perfect for a cozy family dinner or a special occasion.
Ingredients
- 1 lb white fish fillets, such as snapper or mahi-mahi
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red chili, finely chopped
- 1 can (14 oz) coconut milk
- 1 tomato, diced
- 1/2 cup water
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped cilantro, for garnish
Instructions
- Season the fish fillets with salt, pepper, and lemon juice. Set aside.
- In a large pan, sauté the onion, garlic, and red chili until fragrant.
- Pour in the coconut milk and water, then bring to a simmer.
- Add the seasoned fish fillets and diced tomato to the pan. Cover and cook for 15-20 minutes, or until the fish is cooked through.
- Adjust the seasoning with salt and pepper, if needed.
- Garnish with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pan Cooking spoon Knife Cutting board
Tools
Stove
Serving suggestions
Serve the Fish Lolo over steamed white rice for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add more red chilies to the coconut sauce. Adjust the heat level to your preference.
Cost
$15