FIJIAN FISH LOLO

Fijian Fish Lolo image

Provided by Julumkana

Categories Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb halibut or 1/2 lb cod
1 tablespoon canola oil or 1 tablespoon olive oil
1 onion, chopped
4 garlic cloves, minced
1 fresh serrano chili, chopped (optional)
1 (400 ml) can coconut milk
salt and pepper
1 tablespoon fresh basil, corriander
casava taro root (dalo) or rice

Steps:

For casava or dalo. Peel the skins cut into 1 inch thick slices.
Boil in salted water until soft. Test by poking with a fork, it should be soft yet firm, not too soft. drain water and steam on low heat for 5 to 7 minutes.
For main dish:.
Heat oil in sauce pan.
Add chopped onion, garlic, chili.
Sautee until onions are translucent, do not brown.
Season fish with Salt and pepper.
Add fish to pan, stir for a few minutes.
Add coconut milk.
Bring to boil then turn the heat low and simmer for 10 minutes.
Add salt and pepper to taste, top with herb (basil, corriander -- ).
Serve with Casava, taro root or over rice.