When you have been introduced to Rotuma Island cuisine, food from a beautiful small island over 500km away from the main Island of Fiji and you have learned an island favorite, Fish Lolo, then why not spread the joy and share it with everyone!
I imagine watching the sunset, feet in the sand, surrounded by family, and a bowl of Fish Lolo in my hands. Fresh fish mixed with coconut cream and cabbage is so simple, yet combined make an incredible dish. The first time I tried this dish, I was in love and if you like coconut flavors you would too!
- 2 fillet white fish (I used ling)
- 1 tsp chili/garlic masala
- 1/2 cup all purpose flour
- 1/2 head cabbage, chopped
- 1 onion, roughly chopped
- 1-2 green chili, chopped
- 1 can coconut cream
- 1 tomato, sliced
- 1 cup water
- 2-3 tbs coconut oil
- lemon juice from 1 lemon
- Wash, dry, and cut fish into 2 inch blocks
- Marinate fish in lemon juice and chili garlic masala for 2-3 hours
- Coat fish with all purpose flour, dusting excess
- In a frying pan heat coconut oil and shallow fry fish until brown on both sides
- In a wide deep pan bring water to a boil with green chilis
- Add cabbage and onion; mix well and bring to a boil for 3-4 minutes
- Add coconut cream and mix well, bring to a boil again and add salt to taste
- Lay pan fried fish on the cabbage; gently submerge the fish into the milk without breaking the fish and boil for 2-3 minutes
- Lay sliced tomato on top cover and let set for 5 minutes
- Serve immediately with boil taro and enjoy!