Enjoy this traditional Fijian dish from Robert Oliver's award-winning cookbook, Me’a Kai: The Food and Flavours of the South Pacific.


  • Lolo Sauce

  • ½ cup flour (optional)

  • 6 cups coconut milk

  • 1 tablespoon minced ginger

  • 3 cloves garlic, minced

  • 20 small plum or cherry tomatoes, cored and halved

  • 1 chilli, finely chopped

  • 2 tablespoons lemon or lime juice

  • 3 lemon or lime leaves (optional)

  • ½ cup finely chopped spring onion

  • 2 heads bok choy, cut into 6 cm pieces

  • Fish

  • 6 walu fillet pieces, each approximately 140 g

  • (substitute: mahimahi, salmon or tuna)

  • 3 cumquats or limes

  • sea salt

  • cracked black pepper or chilli flakes


  • 1.

    To prepare the sauce, mix the flour well (if using) with a cup of the coconut milk. Strain into a small bowl.

  • 2.

    This step and the flour are not traditional and can be left out, but if you don’t use flour, take care not to boil the sauce as it will then separate.

  • 3.

    In a heavy pot, heat the remaining coconut milk with the ginger and garlic. Bring to a simmer.

  • 4.

    Tip in the flour mix, if using, and whisk very well. Continue to simmer, on a very low heat. If any lumps appear, remove them at this point.

  • 5.

    Add the tomatoes (unless you are making this sauce well in advance), then the chilli, citrus juice and citrus leaves, if using. Quickly heat through, then remove the pot from the heat.

  • 6.

    Add the spring onion and bok choy (if not preparing the sauce ahead). Mix well, season with salt and pepper and keep the sauce warm while you prepare the fish.

  • 7.

    If preparing the sauce ahead, allow it to cool, adding the tomato, spring onion and bok choy just before reheating, so they retain their texture.

  • 8.

    To prepare the fish, drizzle the fillets with the cumquat or lime juice and sprinkle with the sea salt and black pepper or chilli flakes.

  • 9.

    Dredge in the rice flour.

  • 10.

    Pan-fry the fish in a little oil until crisp and cooked (about eight minutes). Meanwhile, reheat the lolo sauce if it is not already warm.

  • 11.

    With tongs, remove the bok choy from the sauce and place a little in the middle of each serving plate to make a small mound.

  • 12.

    Surround the bok choy with a pool of the sauce, making sure the tomatoes and spring onions are evenly distributed.

  • 13.

    Place the cooked fish on the bok choy.

  • 14.

    Garnish each portion with a chilli and a lime or cumquat wedge.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 492kj
  • Fat Total 48g
  • Saturated Fat 42g
  • Protein 6g
  • Carbohydrate 18g
  • Sugar 3g
  • Sodium 973mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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There are many versions of this dish. I love the one my friend Viti Whippy makes. She pan-fries fish fillets and lays them in a casserole dish with tomato, onion, chilli, lime, bok choy and coconut milk that has been thinned with a little water. This is baked in the oven for 20 to 25 minutes, or until the fish is cooked and the coconut milk has become saucy. Delicious!

With this recipe, most prep can be done ahead and the dish very quickly finished at the last minute. Walu (Spanish mackerel) is the most popular fish in Fiji: its firm white flesh is suitable for steak, fillet or raw preparations. It’s terrific in this adaptation of Viti’s recipe, using a crispy, crunchy rice-flour crust. Rice flour is a snap to make: simply grind white rice to a rough powder in a spice or coffee grinder.

This recipe is brought to you by the South Pacific Food & Wine Festival.

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Posted by abondigirlReport
Equally good with thick fillets of snapper, dipped into rice flour than fried. Served it with gai larn and this amazing sauce with steamed jasmine rice on the side for a delicious feast! Followed this up with banana fritters dusted with icing sugar and vanilla ice cream. Absolutley decadent!
Posted by Merryn13Report
I made this amazing coconut sauce with the island flavours of kaffir lime leaves, mild chilli slices, tasty spice and wholesome cheery tomatoes. It combined beautifully; not too thick, just right! Served with crispy fried swordfish cutlets, home grown bok choy (on the side - not in the sauce) it is a great dish for a Friday night. Fresh and delicious.