Fijian Fish Lolo Recipes

FIJIAN FISH LOLO

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.

LOLO BUNS - FIJIAN COCONUT BUNS

Steps:

• To make the buns place the flour, yeast and sugar in a bowl.
• Melt the butter and add the milk. When warm add the egg and beat well.
• Pour this into the flour mix and form into a soft dough.
• Turn out and knead until smooth and shiny - about 10 minutes.
• Place in an oiled bowl and roll the dough around until its covered in the oil.
• Cover with cling wrap and leave until double in size.
• Turn out and knock down. Divide into 15 pieces and shape each into a smooth bun shape.
• Place in greased/oiled cake pan so they are just touching and set aside to rise again until doubled in size.
• Preheat oven to 180°C.
• Pour over coconut milk. It should just cover the buns. Bake for 35-40 mins or until golden brown.
• Remove from oven and eat while still warm.