Soups
Suisi ni Ika (Fijian Fish and Coconut Soup)
The Quirky Foodster Team
Ingredients
- 500 g (1 lb 2 oz) White fish fillets, cut into chunks
- 500 ml (2 cups) Coconut milk
- 500 ml (2 cups) Water or fish stock
- 300 g (10 oz) Cassava, peeled and chunked
- 1 medium Onion, sliced
- 2 stalks Spring onion, chopped
- 1 tsp Salt
Method
- Bring water or stock to a boil in a large pot, add cassava chunks and onion.
- Simmer for 15 minutes until cassava starts to soften.
- Add coconut milk and salt, return to a gentle simmer.
- Add fish chunks and cook for 8–10 minutes until just cooked through.
- Stir in spring onion and simmer for 1 more minute.
- Serve hot in bowls as a light main or starter soup.
Introduction: A simple coastal village soup, Suisi ni Ika combines the day’s fish catch with coconut milk and root vegetables, cooked slowly over an open fire in traditional settings and enjoyed as a warming, filling meal.
Cultural Background: A simple coastal village soup, Suisi ni Ika combines the day’s fish catch with coconut milk and root vegetables, cooked slowly over an open fire in traditional settings and enjoyed as a warming, filling meal.
Tips: Don’t boil vigorously once coconut milk is added, as it can split. Add fish last so it doesn’t overcook and fall apart.
Variations: Use taro instead of cassava for a different texture. Add a squeeze of lime just before serving for brightness. No authentic vegetarian version; the dish is fish-based by definition.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat gently over low heat, avoiding a rolling boil.
FAQs:
Q: What fish works best?
A: Any firm white fish such as trevally, snapper or mahi-mahi holds up well in the soup.
Q: Can this be made ahead?
A: Prepare the broth base ahead, and add fish only when reheating to serve.
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