Fish and Coconut Broth (Suo ika)
The Quirky Foodster Team
Ingredients
- Firm white fish fillets, cut into chunks — 500 g (1 lb 2 oz)
- Onion, sliced — 1
- Coconut milk — 400 ml (1 3/4 cups)
- Water — 400 ml (1 2/3 cups)
- Fresh ginger, grated — 1 tsp
- Fine salt — 1 tsp
- Lime juice — 1 tbsp
- Fresh spring onion, sliced, to garnish
Method
- Bring the water to a simmer in a saucepan and add the sliced onion and grated ginger.
- Simmer for 5 minutes to infuse the broth.
- Add the fish chunks and poach gently for 6-8 minutes, until just cooked through.
- Stir in the coconut milk and salt, and warm through gently for a further 3-4 minutes without boiling hard.
- Stir in the lime juice, garnish with spring onion, and serve hot.
Introduction: A light broth of fresh fish gently simmered with coconut milk and aromatics is one of the simplest and
most nourishing everyday dishes in Tuvalu, making good use of the day's catch alongside the
ever-present coconut.
Cultural Background: A light broth of fresh fish gently simmered with coconut milk and aromatics is one of the simplest and
most nourishing everyday dishes in Tuvalu, making good use of the day's catch alongside the
ever-present coconut. It is often the first dish offered to those feeling unwell, valued for being both
gentle and sustaining.
Tips: Poach the fish gently rather than boiling vigorously, to keep the flesh tender and prevent it from breaking apart. Add the lime juice right at the end so its brightness doesn't dull during cooking.
Variations: Add a handful of chopped taro leaves or spinach for extra body. Use a mix of fish and a few peeled prawns for a richer broth. Not traditionally made vegetarian, as the broth is built around fresh fish. Not applicable.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat very gently over low heat for 4-5 minutes, taking care not to overcook the fish or boil the
coconut milk hard.
FAQs:
Q: Can frozen fish be used?
A: Yes, thaw it fully first and pat dry before poaching for the best texture.
Q: Why is this soup given to people who are unwell?
A: Its light, easily digestible broth and mild flavours make it a gentle, nourishing option often favoured when someone has a poor appetite.
- Firm white fish fillets, cut into chunks — 500 g (1 lb 2 oz)
- Onion, sliced — 1
- Coconut milk — 400 ml (1 3/4 cups)
- Water — 400 ml (1 2/3 cups)
- Fresh ginger, grated — 1 tsp
- Fine salt — 1 tsp
- Lime juice — 1 tbsp
- Fresh spring onion, sliced, to garnish
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