Fijian Fish Lolo 🥥🐟

By Tasty · 40 min

Ingredients

Instructions

1. Toss the fish with half the ginger, half the garlic, 2 tablespoons lemon juice, the chilies and half the salt. Marinate 10 minutes.
2. Pat the fish dry and lightly dust all sides with flour, shaking off the excess.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Fry the fish 1 minute per side until lightly golden. It does not need to be cooked through. Set aside.
4. Reduce heat to medium and add the remaining 1 tablespoon oil. Cook the onion, remaining ginger and remaining garlic 2-3 minutes, until the onion is translucent and fragrant.
5. Add the tomatoes, bell pepper and carrot and cook 2 minutes, until the tomatoes begin to soften.
6. Pour in the coconut milk and coconut cream and bring to a gentle simmer over medium-low heat. Do not boil vigorously.
7. Stir the bok choy and spinach into the sauce, then lower the fried fish on top and spoon sauce over it. Cover and simmer on low 5-7 minutes, until the fish flakes easily and the greens are tender.
8. Off the heat, stir in the remaining 2 tablespoons lemon juice, the lime juice and the remaining salt. Adjust salt or chili to taste, and top with cilantro. Serve warm over rice, cassava or taro.

Summarized from Tasty's video. Watch it for the details.

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