Ika Vakalolo
The Salvation Army has had an official presence in Fiji since 1973. Many Salvationists, who have visited Fiji over the years, will have sampled the mouthwatering Ika Vakalolo (Fish in Coconut Milk).
Considered a national dish, Ika Vakalolo can be found everywhere across Fiji, from homes to restaurants and takeaway shops. You’ll see it served at every large get-together, whether for family or for the wider community. Although it is usually eaten for lunch or dinner, in the unlikely event of there being any leftovers, it can also be a breakfast dish.
For anyone wanting to recreate Ika Vakalolo at home, Major Phillippa Serevi, divisional commander of Fiji, has kindly contributed this recipe.
Ika Vakalolo (Fish in Coconut Milk)
Ingredients
- 6 meaty fish steaks of white fish like walu, grouper or snapper
- 1 large onion (chopped)
- 2 cups canola or soybean oil
- 2 cups mild leafy greens like spinach
- 4 cups canned coconut milk*
- 3 ½ cups warm water
- Salt to taste
Serving
- Boiled cassava
- 4–5 small chillies (optional)
- Lemon wedges (optional)
- Whole coconuts can be used in place of canned coconut milk. Scrape out coconut meat and squeeze for liquid. Mix with water and strain.
Method
In a large fry pan, heat oil over high heat. Place fish steaks in oil, turning halfway through cooking, about 3 minutes per side depending on the thickness.
In a large pot, place leafy greens on the bottom, followed by the fried fish on top, then onion.
Pour coconut milk over the top and simmer covered over medium heat for about 20 minutes.
Serve the fish with the boiled cassava and lemon and chillies
on the side.
Source: Major Phillippa Serevi
