Fijian Fish Lolo

Watch it being made

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Ingredients

• white fish fillets

  0.3 lb

• freshly grated ginger

  0.5 tbsp

• freshly grated garlic

  0.5 tbsp

• fresh lemon juice

  0.5 tbsp

• fresh Thai chiles

  2 fresh Thai chiles, chopped

• kosher salt

  0.3 tsp

• all-purpose flour

  0.3 tbsp

• neutral oil

  0.8 tbsp

• yellow onion

  1/2 yellow onion, chopped

• Roma tomatoes

  2 Roma tomatoes, diced

• green bell pepper

  1/2 green bell pepper, diced

• carrots

  1/2 cup carrots, julienned

• full-fat coconut milk

  0.3 (13.5-ounce) can

• coconut cream

  1/2 cup coconut cream

• baby bok choy

  0.3 c

• fresh spinach

  0.3 c

• fresh lime

  1 fresh lime, juiced

• fresh coriander

  0.5 tbsp

• Steamed rice, boiled cassava, or boiled taro

  Steamed rice, boiled cassava, or boiled taro, for serving

Instructions

1. 1

   In a medium bowl, toss the fish fillets with half of the ginger, half of the garlic, 2 tablespoons of lemon juice, Thai chiles, and half of the salt until evenly coated. Let marinate for 10 minutes.

   0.3 lbwhite fish fillets0.5 tbspfreshly grated ginger0.5 tbspfreshly grated garlic0.5 tbspfresh lemon juice0.5fresh Thai chiles0.3 tspkosher salt
2. 2

   Pat the marinated fish dry with paper towels. Lightly dust on all sides with the flour, shaking off any excess.

   0.3 tbspall-purpose flour
3. 3

   Heat 2 tablespoons of the neutral oil in a large skillet over medium-high heat. Fry the fish for 1 minute per side, until a light golden crust forms. The fish does not need to be fully cooked through at this stage. Transfer to a plate and set aside.

   0.8 tbspneutral oil
4. 4

   Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add the onion, remaining ginger, and remaining garlic. Cook, stirring occasionally, for 2 to 3 minutes, until the onion is translucent and fragrant.

   0.8 tbspneutral oil1/2 yellow onion, choppedyellow onion0.5 tbspfreshly grated ginger0.5 tbspfreshly grated garlic
5. 5

   Add the tomatoes, bell pepper, and carrots. Cook for 2 minutes, stirring occasionally, until the tomatoes begin to soften.

   0.5Roma tomatoes1/2 green bell pepper, dicedgreen bell pepper1/2 cup carrots, juliennedcarrots
6. 6

   Pour in the coconut milk and coconut cream. Stir to combine and bring to a gentle simmer over medium-low heat. Do not let it boil vigorously, or the coconut milk may split.

   0.3 (13.5-ounce) canfull-fat coconut milk1/2 cup coconut creamcoconut cream
7. 7

   Stir the bok choy and spinach into the coconut broth. Then, carefully lower the fried fish on top of the greens. Spoon the sauce gently over the fish. Cover the pan and simmer on low heat for 5 to 7 minutes until the fish flakes easily and the greens are tender. This order prevents the fish from breaking apart.

   0.3 cbaby bok choy0.3 cfresh spinach
8. 8

   Remove from heat. Stir in the remaining 2 tablespoons of lemon juice, fresh lime juice, and remaining salt. Taste and adjust seasoning with more salt or chile if desired. Top with cilantro. Serve warm over steamed rice or alongside boiled cassava or taro.

   0.5 tbspfresh lemon juice0.3fresh lime0.3 tspkosher saltSteamed rice, boiled cassava, or boiled taro, for servingSteamed rice, boiled cassava, or boiled taro
9. 9

   Enjoy!