Ika Fakapapa (Fish Baked in Coconut Cream)
The Quirky Foodster Team
Ingredients
- Whole fish or thick fish fillets, cleaned — 1 kg (2 1/4 lb)
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Onion, sliced — 1
- Tomatoes, sliced — 2
- Coconut cream — 400 ml (1 3/4 cups)
- Lime, juiced — 1
- Fresh coriander, chopped, to serve — 2 tbsp
Method
- Preheat the oven to 190°C (375°F).
- Season the fish with salt and pepper and place in a baking dish.
- Scatter the sliced onion and tomato over and around the fish.
- Pour the coconut cream evenly over the fish, and squeeze over the lime juice.
- Cover tightly with foil and bake for 25–30 minutes, until the fish is cooked through and flakes easily.
- Scatter with fresh coriander and serve hot with rice, taro or breadfruit.
Introduction: Baking fresh fish in a bath of coconut cream is one of the simplest, most common ways fish is prepared in
Tokelauan homes, letting the natural sweetness of the catch mingle with the richness of coconut for a
satisfying main dish.
Cultural Background: Baking fresh fish in a bath of coconut cream is one of the simplest, most common ways fish is prepared in
Tokelauan homes, letting the natural sweetness of the catch mingle with the richness of coconut for a
satisfying main dish.
Tips: Cover the dish tightly with foil so the fish steams gently in the coconut cream rather than drying out. Check for doneness a few minutes early if using thinner fillets, as they cook faster than a whole fish.
Variations: Add a sliced chilli for gentle heat. Use fish fillets instead of a whole fish for quicker cooking and easier serving. This dish is defined by fresh fish; no authentic vegetarian version exists.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered dish in a 160°C (325°F) oven for 10–12 minutes.
FAQs:
Q: Can I use fish fillets instead of a whole fish?
A: Yes, fillets work well and will need a slightly shorter baking time.
Q: What sides pair well?
A: Rice, boiled taro, or baked breadfruit are all classic accompaniments.
Q: Why cover the dish while baking?
A: It keeps the fish moist and lets it gently poach in the coconut cream rather than drying out in the oven's direct heat.
- Whole fish or thick fish fillets, cleaned — 1 kg (2 1/4 lb)
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Onion, sliced — 1
- Tomatoes, sliced — 2
- Coconut cream — 400 ml (1 3/4 cups)
- Lime, juiced — 1
- Fresh coriander, chopped, to serve — 2 tbsp
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