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Ika Vakalolo
Fiji
The refreshing raw fish dish of Fiji. Similar to Polynesian dishes throughout the Pacific but made distinctly Fijian with coconut cream.
Fijian fish in coconut cream — raw fish marinated in lemon juice until cured, then mixed with fresh coconut cream, chilli and spring onion. Fiji's version of ceviche.
Prep
20 mins
Cook
0 mins
Difficulty
Easy
Calories
420 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
500gvery fresh white fish, cubed
juice of 6lemons
400mlfresh coconut cream
3spring onions, sliced
2red chillies, sliced
saltto season
Method
1
Marinate fish in lemon juice 20-30 minutes until cured white.
2
Drain. Mix with coconut cream, spring onion and chilli.
3
Season and serve immediately.
Chef's Tip
Use fresh coconut cream, not tinned — the flavour is dramatically better.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.