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Ika Vakalolo

Ika Vakalolo
Fiji
⏱ — min. Serves: —

Ingredients

  • 1 lb (450 g) fish fillets (such as snapper or mahi-mahi), cut into chunks
  • 1 cup coconut milk
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 large tomato, diced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 tablespoon fish sauce or soy sauce
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and black pepper to taste
  • Fresh cilantro or parsley, chopped (for garnish)
  • Cooked rice, for serving

Instructions

Prepare the Fish

Season the fish chunks with salt and black pepper.

Cook the Aromatics

In a large skillet or pot, heat a little oil over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Add Spices and Vegetables

Stir in the turmeric powder, paprika, ground cumin, and ground coriander. Cook for 1-2 minutes to toast the spices.

Add the diced tomato, green bell pepper, and red bell pepper. Cook for 3-4 minutes until the vegetables start to soften.

Add Coconut Milk and Fish

Pour in the coconut milk and bring to a simmer.

Add the seasoned fish chunks to the skillet and gently stir to combine.

Simmer

Cover and simmer for about 10-15 minutes, or until the fish is cooked through and tender. Stir occasionally.

Season and Serve

Adjust the seasoning with salt and black pepper, and add the fish sauce or soy sauce for extra flavor if desired.

Garnish with chopped fresh cilantro or parsley.

Enjoy your meal!