Ika Vakalolo (Snapper Poached in Ginger Coconut Cream) – Authentic Fiji Recipe
Whole reef fillets gently poached in fragrant ginger-infused Fijian coconut cream.
- Country of Origin
- 🇫🇯 Fiji (Melanesia, Oceania)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Red snapper fillets, Sweet bell peppers, Bok choy, Lolo (coconut cream), Grated ginger
Ingredients for Ika Vakalolo (Snapper Poached in Ginger Coconut Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper fillets, prepped into bite-sized pieces
- 1.5 cups sweet bell peppers, washed and trimmed
- 1 cup bok choy
- 1 medium onion and 3 cloves garlic, finely minced with lolo (coconut cream)
- 1.5 tbsp traditional Fiji seasoning (grated ginger, scallions, lime)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown red snapper fillets for 5 minutes.
- Add minced onion, garlic, lolo (coconut cream), and grated ginger, scallions, lime, stirring for 2 minutes until deeply aromatic.
- Add sweet bell peppers and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in bok choy right before serving warm.