Fish Lolo with Coconut Cream Sauce

Ingredients

• 500g (1.1 lb) fish fillets, cut into bite-sized pieces 500g (1.1 lb) fish fillets, cut into bite-sized pieces
• Juice of 2 limes Juice of 2 limes
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 teaspoons grated ginger 2 teaspoons grated ginger
• 400ml (13.5 fl oz) coconut cream 400ml (13.5 fl oz) coconut cream
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 30g, 25g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, minced garlic, paprika, cumin, coriander, and salt. Mix well.
2. 2.
   Add the fish pieces to the marinade and toss gently to coat. Let it marinate for 30 minutes in the refrigerator.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and grated ginger. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the marinated fish to the skillet, along with any remaining marinade. Cook for 2-3 minutes, stirring gently.
5. 5.
   Pour in the coconut cream and bring the mixture to a gentle simmer. Cook for an additional 5-7 minutes, or until the fish is cooked through and the sauce has thickened slightly.
6. 6.
   Remove from heat and garnish with fresh cilantro or parsley.
7. 7.
   Serve the Fish Lolo hot with steamed rice or taro root.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets with firm flesh, such as mahi-mahi, snapper, or grouper, for the best results.
• Coconut cream — Use high-quality coconut cream to ensure a rich and creamy sauce.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a finely chopped chili pepper to the coconut cream sauce.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.
• Serve the Fish Lolo with a squeeze of fresh lime juice for an extra burst of tanginess.
• If you can't find fresh fish, you can use frozen fish fillets, but make sure to thaw them completely before marinating.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Fish Lolo hot, spooning the creamy coconut sauce over the fish. Garnish with fresh cilantro or parsley for a pop of color and freshness. Accompany it with steamed rice or taro root to soak up the flavorful sauce.

Presentation advice

Present the Fish Lolo in a shallow serving dish, allowing the vibrant coconut cream sauce to be the star. Arrange the fish pieces neatly and drizzle some extra sauce on top. Garnish with a sprig of fresh herbs for an elegant touch.