Lolo Fish — Fish in Coconut Cream Sauce
I
Origin
Fijian
II
Description
Fresh reef fish (snapper, grouper, or mahi-mahi) is placed in a pot with freshly pressed coconut cream, sliced onion, garlic, ginger, and chili. The fish is gently simmered — never boiled — until just cooked through. The coconut cream reduces slightly, forming a rich sauce. Served with steamed taro or cassava. The technique is extreme simplicity: the fish must be fresh, the coconut must be quality, and the heat must be gentle.
III
The Thread
—The coconut cream that cooks this fish is the same Pacific fat that makes haupia, kūlolo, palusami, and squid lūʻau. One ingredient, a dozen preparations, twelve thousand miles.
—The coconut cream that cooks this fish is the same Pacific fat that makes haupia, kūlolo, palusami, and squid lūʻau. One ingredient, a dozen preparations, twelve thousand miles.
—The coconut cream that cooks this fish is the same Pacific fat that makes haupia, kūlolo, palusami, and squid lūʻau. One ingredient, a dozen preparations, twelve thousand miles.
—The coconut cream that cooks this fish is the same Pacific fat that makes haupia, kūlolo, palusami, and squid lūʻau. One ingredient, a dozen preparations, twelve thousand miles.
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Flavour Context
Not yet written for this entry.
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