Ika Lolo Niutao

Background

Ika Lolo Niutao is a coastal island classic from the Tuvaluan atoll of Niutao, centered on gently cooking fresh fish in rich coconut cream. The method highlights ocean freshness with minimal seasoning: bright lime, a little sea salt, soft sweetness from sliced onion, the grassy lift of spring onion, and optional heat from chili. Some homes wrap portions in fragrant banana leaves before steaming, while others poach the seasoned pieces directly in simmering coconut cream. However it is prepared, the result is tender fish bathed in a silky, savory-sweet sauce.

Ingredients

• 600 g fish (firm white fillets, skinless, pin-boned)
• 400 ml coconut cream
• 1 lime, zest and juice
• 1 small onion, thinly sliced
• 2 stalks spring onion, finely sliced
• 1 fresh chili, thinly sliced (adjust to taste)
• sea salt, to taste
• 2–4 pieces banana leaves (optional, for wrapping)

Preparation

1. Pat the fish dry and cut into evenly sized pieces so they cook at the same pace. Lightly season with a pinch of sea salt, scatter some zest from the lime, and toss with a little of the lime juice to brighten the surface.
2. Slice the onion very thinly so it softens quickly and sweetens as it cooks. Slice the spring onion and keep the white and green parts separate, reserving most greens for finishing. Thinly slice the chili, removing seeds if a milder heat is preferred.
3. If using banana leaves, quickly pass each banana leaves piece over a low flame or a warm pan to make it pliable, then wipe clean. This softens the fibers so the parcel folds without cracking.
4. Stir the can or pack of coconut cream so it is homogenous. If very thick, whisk until smooth and pourable; you want a velvet base that will gently poach the fish.

Cooking process

Stovetop coconut-poach method

1. Set a wide pan over gentle heat and add the coconut cream. When it begins to steam around the edges, add the sliced onion and the white parts of the spring onion. Cook softly, keeping the heat low so the coconut cream stays silky, and season with a small pinch of sea salt.
2. Nestle in the seasoned pieces of fish in a single layer. The liquid should barely bubble; gentle heat keeps the fish tender. Scatter in the sliced chili to infuse warmth.
3. Let the fish poach until it turns opaque and flakes at the thickest point. Avoid vigorous boiling to prevent the coconut cream from splitting and to preserve the delicate texture.
4. Turn off the heat, sprinkle in most of the green tops of the spring onion, and squeeze in the remaining lime juice. Taste the broth and adjust with a touch more sea salt if needed. The balance should be creamy, lightly briny, gently heated by chili, and lifted by lime.

Banana-leaf parcel method

1. Lay a softened piece of banana leaves on your work surface. Place a portion of fish in the center, top with a few slices of onion, a bit of white spring onion, and a few rings of chili. Spoon over enough coconut cream to just surround the piece. Season with a small pinch of sea salt and a drop of lime juice.
2. Fold the banana leaves over to form a tight packet and secure with kitchen twine or toothpicks. Repeat for remaining portions.
3. Steam the parcels over gently bubbling water until the fish is opaque and yields easily when pressed. Finish by opening each parcel and scattering the green tops of the spring onion and a whisper more lime juice.

How to enjoy

Serve Ika Lolo Niutao hot, spooning extra coconut cream sauce over the tender fish. The dish shines with a side of steamed root vegetables or plain rice. Taste at the table and finish with a final pinch of sea salt if desired, a squeeze of lime for brightness, and a few fresh rings of chili for aromatic heat. Leftovers are pleasant gently rewarmed, or cooled and enjoyed at room temperature where the flavors of coconut cream, fish, and lime mingle softly.

Tips and variations

• Fish choice: choose very fresh, firm white fish. If pieces vary in thickness, place thinner ones toward the cooler edges of the pan so everything finishes together.
• Balance: if the sauce tastes heavy, a touch more lime brightens it; if it tastes too sharp, a pinch of sea salt and a moment resting off heat mellows it.
• Heat control: add more or less chili to suit your palate. Stir part of the chili in early for mellow heat and sprinkle a little fresh at the end for aroma.
• Leaf aroma: steaming in banana leaves adds a gentle, herbal perfume and attractive presentation. If not using banana leaves, the stovetop method delivers a pure, creamy broth.
• Garnish: reserve extra green tops of the spring onion for a fresh finish that lifts the sweetness of softened onion and the richness of coconut cream.