Ika Vakalolo mo Talise
Fish in Rich Coconut Sauce with Pandan
A delicate white fish cooked in a rich, aromatic coconut sauce infused with pandan leaves, offering a subtly sweet and fragrant flavor profile.
🧂 Ingredients
- 600 g White fish fillets(such as snapper or cod, cut into portions)
- 400 ml Coconut milk(full fat)
- 3 large Pandan leaves(knotted)
- 1/2 medium Onion(thinly sliced)
- 2 cloves Garlic(thinly sliced)
- 1/2 inch piece Ginger(julienned)
- to taste Salt
- 50 ml Water(optional, if sauce is too thick)
👨🍳 Instructions
- 1
In a shallow pan or pot, combine the coconut milk, knotted pandan leaves, sliced onion, garlic, and julienned ginger.
💡 Tip: Ensure the pan is wide enough to lay the fish fillets in a single layer. - 2
Bring the mixture to a gentle simmer over medium-low heat. Do not boil vigorously.
💡 Tip: Simmering allows the aromatics to infuse the coconut milk. - 3
Carefully place the fish fillets into the simmering coconut milk mixture. Ensure they are mostly submerged.
💡 Tip: Handle the fish gently to prevent it from breaking apart. - 4
Cover the pan and continue to simmer gently for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. The exact time will depend on the thickness of the fillets.
💡 Tip: Avoid overcooking the fish, as it can become dry. - 5
Remove the pandan leaves from the sauce. Season the sauce with salt to taste. If the sauce is too thick, add a little water.
💡 Tip: Taste the sauce and adjust salt as needed. - 6
Serve the fish immediately, spooning the rich coconut sauce over it. This dish is traditionally served with steamed taro or breadfruit.
💡 Tip: The sauce is an integral part of the dish, so ensure there's enough to spoon over.
💡 Pro Tips
- ✓Use fresh, good-quality white fish for the best flavor.
- ✓Pandan leaves impart a unique fragrance; if unavailable, a tiny drop of pandan extract can be used sparingly.
- ✓The sauce should be rich and creamy, not watery.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of turmeric for a golden hue and subtle earthy flavor.
- A few small shrimp can be added along with the fish for a mixed seafood dish.