Coastal Cooking · Fish in Coconut Cream
Ika Vakalolo
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Unlike kokoda's citrus-cured raw fish, this version is properly cooked, simmered slowly until the coconut cream reduces into a thick sauce around it.
Reef fish is simmered in coconut cream with onion and tomato until the sauce thickens and the fish is fully cooked through, served alongside rice or root crops in coastal Fijian households.
Why it's made this way: Cooking the day's catch slowly in coconut cream is a standard indigenous Fijian method, common in Vanua Levu's coastal villages as a hearty alternative to citrus-cured dishes like kokoda.
Roughly what's in it
320kcal
26gprotein
8gcarbs
21gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Fiji
Part of World of Street Food — 3248 dishes from 118 countries.
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