Lolo Fish — Fish in Coconut Cream Sauce

Fijian

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.

• 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. → HI-7 / HI-9 / WS-1 / → HI-7
• 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. → HI-7 / HI-9 / WS-1 / → HI-9
• 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. → HI-7 / HI-9 / WS-1 / → WS-1
• 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. → HI-7 / HI-9 / WS-1 / → HI-13