I'm always asked for favorite local recipe's and thought that it was about time to post them up for my readers. If you have any you'd like to contribute please send them along.
COCONUT FISH SOUP
2 lb fish heads & carcasses (cod, snapper or similar).
7 cups water; 2tsp salt.
1 large onion, dash pepper
1 small whole chilli.
1Tbsp lemon juice.
2 cups thick coconut cream (not sweetened)
lemon slices & chopped green onions for garnish
Bring first 6 ingredients to simmering point and maintain until fish is soft. Skim periodically. Strain off stock and adjust seasoning if necessary. Stir in lemon juice & coconut cream and heat thoroughly -- do not boil. Garnish with lemon slice & chopped green onions. Yields six portions.
GINGER FISH
2-3 pounds of snapper, grouper or cod -- or any firm white fish
1 lemon
2 T vegetable oil
1/4 cup Soy Sauce
1/4 cup corn oil
3/4 cups white wine
1 clove garlic, crushed
2 tsp grated fresh ginger root
2 tsp sugar
parsley, coriander or slivered ginger root for garnish
Rinse & dry fish well. Cut lemon in half and squeeze, rubbing juice into fish, inside & out. Refrigerate for about an hour then rub with vegetable oil and place in a shallow baking dish. In a blender, mix thoroughly soy sauce, corn oil, white wine, garlic, sugar and ginger. Pour over fish. Bake at 350 degrees for about 40 minutes until the fish flakes easily and juices are opaque. Baste frequently with sauce. Garnish & serve. Yields 6 portions.
LOMALAGI KOKODA
Cut the fish (any firm white fish will do but Walu is best) into cubes and marinate in lemon juice for about 2 hours. Then rinse in fresh water. After rinsing, put in a bowl and add chopped onion, chopped tomatoes & finely diced hot chilies, 2-3 tablespoons of lemon juice and fresh coconut cream (you can also use canned coconut cream) to cover. Season with salt & pepper -- mix thoroughly. It’s ready to eat but better if it sits (refrigerated) for a couple more hours -- the next day it’s even better.
BHABISH'S CHICKEN CURRY (In his own words)
1 whole chicken - chopped
6 cloves garlic - pounded
5-6 chillies (optional) - pounded
1/2 onion - chopped
Tumeric powder - 1/2 tsp
Masala - 2 Tbsp, Salt - 1-1/2 Tbsp.
Soya bean oil - 6 Tbsp.
Put the pot on the stove. Put oil inside - let it heat up then fry the onions, garlic & chillies. When it is brown, put inside the tumeric and masala, chicken and salt, misc., all together nicely. Let it cook until the water from chicken dry. When it dry put 1 more cup of water. Let it boil for 15 minutes then off your stove.
Editors Note: Fijians generally curry the chicken--bone and all. Westerner's often debone the chicken first. Bhabish is the chef at Lomlagi Resort near Savusavu.
Many thanks to Collin McKenny of Lomalagi Resort for contributing to the recipe section.