Name: Fijian Fish in Coconut Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Fijian
Ingredients: 1.5 lb (680 g) skinless firm white fish fillets (snapper, mahi-mahi, or cod), cut into 2-inch chunks; 1 tbsp coconut oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 tbsp freshly grated ginger; 1u20132 Fijian bird's eye chilies or small red chilies, finely sliced; 2 medium ripe tomatoes, diced; 1 1/2 cups (360 ml) thick coconut cream; 1/2 cup (120 ml) water; 1 tsp sea salt, plus more to taste; 1/2 tsp freshly ground black pepper; 2 tbsp fresh lime juice (about 1 lime); 1/4 cup loosely packed cilantro or flat-leaf parsley, chopped

A beloved Fijian classic where tender white fish is gently simmered in rich coconut cream with tomatoes, chili, and a bright squeeze of lime. The sauce is velvety, lightly spiced, and built for soaking up with boiled cassava, taro, or steamed rice. It captures the tropical warmth of the islands in one pan.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

380 kcalCalories
24 gFat
16 gSaturated Fat
8 gCarbs
2 gFiber
4 gSugar
32 gProtein
380 mgSodium
780 mgPotassium
65 mgCalcium
3 mgIron
12 mgVitamin C
45 mcgVitamin A

Ingredients

For the fish and sauce

1.5 lb (680 g) skinless firm white fish fillets (snapper, mahi-mahi, or cod), cut into 2-inch chunks
1 tbsp coconut oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tbsp freshly grated ginger
1–2 Fijian bird's eye chilies or small red chilies, finely sliced
2 medium ripe tomatoes, diced
1 1/2 cups (360 ml) thick coconut cream
1/2 cup (120 ml) water
1 tsp sea salt, plus more to taste
1/2 tsp freshly ground black pepper
2 tbsp fresh lime juice (about 1 lime)
1/4 cup loosely packed cilantro or flat-leaf parsley, chopped

Directions

Pat the fish dry with paper towels, season lightly with salt and pepper, and set aside while you prepare the aromatics.
Heat the coconut oil in a wide, heavy skillet or shallow saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened and translucent, stirring occasionally.
Stir in the garlic, ginger, and chilies and cook for 45 seconds until fragrant, then add the diced tomatoes. Cook for 3–4 minutes, mashing slightly with a spoon, until they break down into a thick, juicy base.
Pour in the coconut cream and water, season with the salt and pepper, and bring to a gentle simmer. Reduce the heat to low and cook uncovered for 6–8 minutes, allowing the sauce to thicken and the flavors to meld.
Nestle the fish pieces into the simmering sauce in a single layer. Spoon a little sauce over the top, cover, and cook gently for 5–7 minutes, just until the fish flakes easily with a fork. Avoid a rolling boil so the coconut cream stays emulsified.
Remove from the heat, squeeze the lime juice over the fish, scatter with the fresh herbs, and let the dish rest for 2 minutes so the sauce finishes thickening around the fish.
Taste and adjust the seasoning, then serve hot in shallow bowls with boiled cassava, taro, or steamed white rice to soak up the coconut sauce.

Cook’s Notes

Use the freshest firm-fleshed fish you can find; traditional Fijian reef fish like snapper, mackerel, or parrotfish give the most authentic flavor.
Keep the coconut cream at a gentle simmer rather than a rolling boil to prevent it from splitting into oil and solids.
Adjust the chili quantity to taste; remove the seeds for a milder, aromatic heat or add more for a bolder kick.
Serve with boiled cassava or taro root for a true Fijian plate, or with jasmine rice for an easy everyday version.
The sauce thickens further as it cools, so add an extra splash of water when reheating leftovers.