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Fijian Fish Lolo (Easy Coconut Milk Fish) | Tasty
Fijian Fish Lolo is the kind of heartwarming one-pan dinner that feels special enough for guests but comes together in just 30 minutes. Tender white fish fillets are quickly marinated in bright aromatics — Ronica uses a mortar and pestle to extract even more flavor from the garlic, ginger, and chiles, but freshly grated and chopped work well too! Then the fish gets pan-seared and simmered in a rich, fragrant coconut broth loaded with tomatoes, bell pepper, carrots, and leafy greens — all brightened with fresh lemon and lime. Lolo (meaning coconut cream) is a cornerstone of Fijian cooking, lending this dish its signature silky, subtly sweet depth. Serve it over steamed rice, boiled cassava, or taro for a full, satisfying meal that's as nourishing as it is delicious.
Rezept
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 15 Minuten
Zutaten:
- 1 ½ lb white fish fillets, cut in half
- 2 tablespoons freshly grated ginger, divided
- 2 tablespoons freshly grated garlic, divided
- 2 tablespoons fresh lemon juice, divided
- 2 fresh Thai chiles, chopped
- 1 teaspoon kosher salt, divided, plus more to taste
- 1 tablespoon all-purpose flour, for light dusting
- 3 tablespoons neutral oil, divided
- ½ yellow onion, chopped
- 2 roma tomatoes, diced
- ½ green bell pepper, diced
- ½ cup carrot, julienned
- 1 (
- 5-ounce) can full-fat coconut milk
- ½ cup coconut cream
- 1 cup baby bok choy, roughly chopped
- 1 cup fresh spinach
- 1 fresh lime, juiced
- 2 tablespoons fresh cilantro, roughly chopped, for garnish
- Steamed rice, boiled cassava, or boiled taro, for serving
Arbeitsschritte:
- In a medium bowl, toss the fish fillets with half of the ginger, half of the garlic, 2 tablespoons of lemon juice, Thai chiles, and half of the salt until evenly coated. Let marinate for 10 minutes.
- Pat the marinated fish dry with paper towels. Lightly dust on all sides with the flour, shaking off any excess.
- Heat 2 tablespoons of the neutral oil in a large skillet over medium-high heat. Fry the fish for 1 minute per side, until a light golden crust forms. The fish does not need to be fully cooked through at this stage. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add the onion, remaining ginger, and remaining garlic. Cook, stirring occasionally, for 2 to 3 minutes, until the onion is translucent and fragrant.
- Add the tomatoes, bell pepper, and carrots. Cook for 2 minutes, stirring occasionally, until the tomatoes begin to soften.
- Pour in the coconut milk and coconut cream. Stir to combine and bring to a gentle simmer over medium-low heat. Do not let it boil vigorously, or the coconut milk may split.
- Stir the bok choy and spinach into the coconut broth. Then, carefully lower the fried fish on top of the greens. Spoon the sauce gently over the fish. Cover the pan and simmer on low heat for 5 to 7 minutes until the fish flakes easily and the greens are tender. This order prevents the fish from breaking apart.
- Remove from heat. Stir in the remaining 2 tablespoons of lemon juice, fresh lime juice, and remaining salt. Taste and adjust seasoning with more salt or chile if desired. Top with cilantro. Serve warm over steamed rice or alongside boiled cassava or taro.
- Enjoy!
