Ika Lolo (Fish in Taro Leaves) is a traditional Tongan recipe for a dish of fish, carrot, ginger and garlic cooked in coconut cream within a taro leaf parcel. The full recipe is presented here and I hope you enjoy this classic Tongan version of: Fish in Taro Leaves (Ika Lolo).
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Ingredients:
300g Fish fillets
1 Carrots
1 tsp Garlic (minced)
1 tsp Ginger (minced)
1 cup Coconut Cream
6 Pele (taro) leaves
2 Tomatoes (diced)
Salt and freshly-ground black Pepper, to taste
Green Coconut flesh and juice
Method:
Dice the fish then put in a bowl with the finely-chopped carrots, garlic and ginger.
Blanch the pele in hot water.
Lay a pele leaf flat and lay a slice of fish on it, add finely chopped ginger, garlic and diced tomatoes then roll so the fish is enclosed in the pele leaf.
Arrange the leaf rolls in pot with the coconut cream and cook for a 10-15 minutes
When cooked remove from pot, cut widthways and serve with local mayonnaise.
For the Local Mayonnaise: Blend green coconut flesh and a little juice to make local mayo, add salt and pepper.
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