Fish Lolo — Vanuatu Coconut Fish Curry

Shopping list

• 500 g firm white fish fillets — such as snapper or cod, cut into chunks

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• 400 ml coconut cream

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• 1 piece onion — thinly sliced

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• 2 clove garlic cloves — minced

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• 15 g fresh ginger — peeled and grated

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• 1 tsp ground turmeric

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• 1 piece tomato — medium, diced

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• 2 piece spring onions — sliced

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• 150 g island cabbage or spinach — roughly chopped

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• 1 piece lime — juiced

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• 1 tsp sea salt — or to taste

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• 1 tbsp coconut oil

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Step by step

1. 1

   Heat the coconut oil in a large heavy-based pan or wok over medium heat. Add the sliced onion and cook for 4– 5 minutes, stirring occasionally, until softened and lightly golden.

2. 2

   Add the garlic, ginger, and turmeric to the pan. Stir constantly for 1 minute until fragrant and the turmeric is well distributed.

3. 3

   Pour in the coconut cream and stir well. Bring to a gentle simmer, then reduce heat to low.

4. 4

   Add the diced tomato and spring onions. Simmer for 5 minutes, allowing the flavours to meld and the sauce to thicken slightly.

5. 5

   Season the fish chunks lightly with a pinch of salt. Gently place them into the simmering coconut sauce in a single layer if possible.

6. 6

   Cover the pan and poach the fish gently for 6– 8 minutes until the flesh is opaque and flakes easily with a fork. Do not stir too vigorously or the fish will break apart.

7. 7

   Add the chopped island cabbage or spinach, gently folding it into the sauce. Cook for 2– 3 minutes until the greens are wilted.

8. 8

   Squeeze the lime juice over the curry and season with additional salt if needed. Serve immediately over steamed white rice or with boiled root vegetables such as cassava.