Check out this yummy recipe from the islands of Fiji!
Perfect for Sunday lunch, dinner and even lunch the next day, this yummy recipe using fish and coconut cream with a fijian twist is so delicious, you'll be wanting more more MORE!
Ika Lolo (Fish in coconut cream)
2 small/medium fish- cleaned and sliced
4 medium Taro/rourou leaves
1/2 bundle Chauraiya leaves
1 carrot- grated
3 chopped tomatoes
1 onion chopped
Half lemon juice
Chillies to taste
Coconut cream to taste
1 cup flour
1 Peeled and washed Cassava
Heat a pan with oil for frying.
Coat pieces of fish in flour and put it in pan.
Fry till golden brown.
Place fish aside in a dish.
Boil 1/3 pot of water and add tomatoes, carrots, onions, chilli to the water after 5 minutes.
Add fish on top of the vegetable.
Add lemon juice
Close the lid and let it cook for 5-10 minutes.
Add coconut cream and simmer.
In a seperate pot of boiling water, tear taro leaves and add with half chopped onions and chillies.
Add coconut cream and let it cook for 5-8 minutes.
Let it boil.
Boil Cassava in a pot with salt.
Soak the Chauriya in boiling water for 2 minutes and serve with boiled cassava.
Ni mai Kana!