Ika (fish) And Kalo (taro) Casserole
This Ika (Fish) and Kalo (Taro) Casserole is a traditional dish from Niuean cuisine that combines the flavors of fresh fish and taro in a comforting casserole.
Ingredients
- 1 lb fresh fish fillets, cut into chunks
- 2 large taro roots, peeled and sliced
- 1 onion, thinly sliced
- 2 tomatoes, sliced
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Layer the taro slices in a casserole dish.
- Place the fish chunks on top of the taro.
- Spread the sliced onion and tomatoes over the fish.
- In a bowl, mix the coconut milk, salt, and black pepper. Pour the mixture over the casserole.
- Cover the casserole dish with foil and bake for 1 hour, or until the fish is cooked through and the taro is tender.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven-baked
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Casserole dish Foil
Tools
Oven
Serving suggestions
Serve the Ika and Kalo Casserole hot, accompanied by a side of fresh salad or steamed vegetables.
Tips & tricks
For a richer flavor, you can add a sprinkle of chopped fresh herbs, such as cilantro or parsley, before serving.
Cost
$15