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.

Ika (fish) And Kalo (taro) 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

  1. Preheat the oven to 350°F (175°C).
  2. Layer the taro slices in a casserole dish.
  3. Place the fish chunks on top of the taro.
  4. Spread the sliced onion and tomatoes over the fish.
  5. In a bowl, mix the coconut milk, salt, and black pepper. Pour the mixture over the casserole.
  6. 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