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Ika lolo (fish in coconut sauce): recipe illustration
Fish & seafood

Ika lolo (fish in coconut sauce)

Fresh fish simmered in a creamy sauce of coconut milk and onions. Typical of seaside meals in Tonga, its lightly sweet sauce goes perfectly with rice or taro.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

368 kcal per serving

Protein
30 g
Carbohydrates
8.1 g
of which sugars
5.5 g
Fat
23.2 g
of which saturated fat
17.1 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the fish into large pieces, sprinkle with lime juice, salt it and let it rest for 10 minutes.
  2. Fry the sliced onions and garlic in the oil until golden.
  3. Add the diced tomato and let it melt for 3 minutes.
  4. Pour in the coconut milk, bring to a gentle simmer and let it reduce slowly for 5 minutes.
  5. Gently lower the fish pieces into the sauce, cover and cook for 8 to 10 minutes over low heat, without boiling.
  6. Check that the fish flakes easily with a fork, adjust the seasoning and serve with rice.

Variations and tips

With tuna. Fresh tuna gives a stronger flavour and holds up well during cooking.

More ideas

Ota ika with tomatoes (ota ika tomato)20 min · 4 serv.Fa'i fakaholo (fried fish)30 min · 4 serv.Feke (octopus in coconut milk)1 h 35 · 4 serv. · budget-friendlyIka 'ufi (fish with yam)55 min · 4 serv.Ika kapisi tunu (fish grilled with cabbage)1 h · 4 serv.Ika palusami (fish in taro leaves)1 h 10 · 4 serv.Kapisi ika (fried fish with onions)30 min · 4 serv.Maa talo ika (taro cooked with fish)1 h · 4 serv.

Original Ecomely recipe.