Margarita's International Recipes


Fijian Fish Lolo

Sometimes the simplest dishes can be the best dishes, and this amazing Fijean dish has only 3 ingredients (plus oil, salt & pepper) - and yet it's as good as anything you will be served in a restaurant.

I will admit that the original recipe had more: 8 minced cloves of garlic and 2 chopped serrano chilis, to be added with the onions, and chopped cilantro to be added at the end. But I didn't have any garlic or chilis at home, and I forgot about the cilantro, and I'm glad I did. This dish was perfect in its simplicity.

You can use any white fish you want, I used swai. Serve with steamed rice.

This recipe takes about 20 minutes to make. It requires a saute pan.

Fijian Fish Lolo


  • 2 Tbsp. olive oil
  • 2 onions, chopped
  • 2 lbs white fish fillets
  • salt & pepper to taste
  • 2 cans coconut milk


Heat the olive oil in a saute pan over medium heat. Add the chopped onions and fry until soft, but not browned.

Season the fish with salt and pepper. Add it to the pan and brown on both sides. Add the coconut milk and then simmer, uncovered, for 10 minutes. Serve.

Adapted from Julumkana's recipe at

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