Fijian Fish Lolo

• 1/2 lb halibut or 1/2 lb cod
• 1 tablespoon canola oil or 1 tablespoon olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 fresh serrano chili, chopped (optional)
• 1 (400 ml) can coconut milk
• salt and pepper
• 1 tablespoon fresh basil, corriander
• casava taro root (dalo) or rice

1. For casava or dalo. Peel the skins cut into 1 inch thick slices.
2. Boil in salted water until soft. Test by poking with a fork, it should be soft yet firm, not too soft. drain water and steam on low heat for 5 to 7 minutes.
3. For main dish:.
4. Heat oil in sauce pan.
5. Add chopped onion, garlic, chili.
6. Sautee until onions are translucent, do not brown.
7. Season fish with Salt and pepper.
8. Add fish to pan, stir for a few minutes.
9. Add coconut milk.
10. Bring to boil then turn the heat low and simmer for 10 minutes.
11. Add salt and pepper to taste, top with herb (basil, corriander -- ).
12. Serve with Casava, taro root or over rice.

cod, canola oil, onion, garlic, serrano chili, coconut milk, salt, fresh basil, casava taro root

Taken from www.food.com/recipe/fijian-fish-lolo-334952 (may not work)