Ika Suafa’i (Fish and Coconut Broth Soup)

Name: Ika Suafa’i (Fish and Coconut Broth Soup)
Yield: 4
Cuisine: Tokelau
Ingredients: Firm white fish fillets, cut into chunks — 400 g (14 oz); Fish bones and heads (optional, for a richer broth) — 300 g (10 oz); Water — 1.2 L (5 cups); Onion, sliced — 1; Garlic cloves, crushed — 2; Thumb ginger, sliced — 1; Coconut milk — 250 ml (1 cup); Salt, or to taste — 1 tsp; Spring onions, sliced, to serve — 2

The Quirky Foodster Team

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Servings

Ingredients

Firm white fish fillets, cut into chunks — 400 g (14 oz)
Fish bones and heads (optional, for a richer broth) — 300 g (10 oz)
Water — 1.2 L (5 cups)
Onion, sliced — 1
Garlic cloves, crushed — 2
Thumb ginger, sliced — 1
Coconut milk — 250 ml (1 cup)
Salt, or to taste — 1 tsp
Spring onions, sliced, to serve — 2

Method

If using fish bones and heads, simmer them with the water, onion, garlic and ginger for 20 minutes to build a light broth, then strain through a fine sieve into a clean pot, discarding the solids. If not using bones, simply simmer the water with the onion, garlic and ginger for 15 minutes.
Bring the strained broth back to a gentle simmer.
Add the fish chunks and coconut milk, and simmer gently for 6–8 minutes, until the fish is just cooked through; avoid a hard boil once the coconut milk is added.
Season with salt, taste and adjust, then scatter with spring onions before serving hot.

Introduction: This light, comforting fish broth, gently flavoured with coconut milk and simple aromatics, reflects the
everyday resourcefulness of Tokelauan cooking, making the most of the abundant fresh fish caught daily
around the atolls.

Cultural Background: This light, comforting fish broth, gently flavoured with coconut milk and simple aromatics, reflects the
everyday resourcefulness of Tokelauan cooking, making the most of the abundant fresh fish caught daily
around the atolls.

Tips: Simmering fish bones first, if available, gives the broth extra depth of flavour. Keep the heat gentle once the coconut milk and fish are added, to avoid overcooking the fish or splitting the milk.

Variations: Add a handful of chopped taro leaves for extra vegetables. Finish with a squeeze of lime for brightness. A vegetarian version can be made with a vegetable stock base and extra root vegetables in place of the
fish, though this departs from the traditional dish.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently over low heat, stirring, without boiling hard.

FAQs:

Q: Can I use fish stock instead of making broth from bones?

A: Yes, a good store-bought fish stock is a fine substitute if fresh bones aren't available.

Q: What fish works best?

A: Any firm, fresh white fish, according to what's freshly caught.

Q: Is this soup very rich?

A: It's fairly light, with a subtle coconut flavour rather than a heavy, thick broth.