Fiji

 Welcome to Fiji!  Here's the thing. We did Fiji weeks ago.  Do you ever feel like the weeks get away from you, and you can't keep up?  That has been the last four weeks.  Literally.  But I digress.  Let's talk about Fiji!  According to Google, Fiji has a population of 889,953 people and the capital is Suva.  Fiji is another place I've always wanted to go, but I really don't like the heat and humidity.  I think it may be a place I could be...if it has air conditioning.  And their national dish is...

 

Coconut Fish with Tomato, Spinach, and Rice

Multiple articles I read said that their national food involved fish.  I saw several recipes for ceviche, but we already had ceviche in Peru.  So we made this dish instead.  We also made Fijian Roro to go with our fish.  Here's what we did:

 Fijian Coconut Fish with Tomato, Spinach, and Rice

1 stalk lemongrass

1 Serrano chili

1/2 red onion

4 ripe tomatoes

1 can coconut milk

3 tbsp lemon juice

2 tbsp fish sauce

1 tsp sugar

1/4 C basil leaves, roughly chopped

1 lb Rock Fish

 

To Serve:

Spinach leaves

1/4 C basil leaves, chopped

Rice

1.  Finely chop lemongrass.
2. Seed and finely chop chilies.
3.  Thinly slice onion.
4. Roughly chop tomatoes.
5. Heat a large pan on medium heat.
6. Add 1/4 cup of the coconut milk, lemongrass, and chilies, and fry until the liquid evaporates and the lemongrass is tender, about 2-3 minutes.
7. Stir in the remaining coconut milk, onion, tomatoes, lemon juice, fish sauce, sugar, and basil leaves.  Simmer for 5 minutes.
8. Season fish with salt and pepper, and place the whole fillets in the coconut sauce, and simmer for four minutes.  Turn the fish over, and cook until the fish is cooked through.
9. Saute spinach in a separate pan, and cook the rice according to package directions.
10. Serve fish and sauce over rice and spinach, and top with basil leaves.

(Source: Fijian Coconut Fish with Tomato, Spinach, and Rice)

Fijian Roro

3 bunches fresh spinach

Avocado oil

14 oz can coconut milk

2 C water

1/2 C onions, chopped

6 cloves  garlic, chopped

1/2 lime 

2 Serrano chilies

1 tsp salt

1/2 lb cassava

1. Saute spinach in avocado oil until wilted.
2. In a medium saucepan, bring 1 cup water to boil.
3. Add the onion, garlic, chilies, and salt, and simmer with the lid on for about four minutes.
4. Add the spinach to the pot and cook until everything is tender.
5. Reduce the heat to medium and add the entire can of coconut milk and stir.
6. Let mixture boil until the mixture thickens.
7. Season with the juice from half a lime.
8. Serve with cassava.
   
1. Peel the cassava and cut into slices.
2. Boil cassava until tender, like a potato.

(Source: Fijian Roro)

 

  

The verdict?  It was good.  Not super, but good.  Overall, it was a filling, tropical meal that had a lot of flavor.  The Roro had a kick, but the cassava really helped to tame the heat.  Both dishes had a strong coconut flavor, which was good.  Neither of us thought it was anything special.

ME

Taste of Coconut Fish with Tomato, Spinach, and Rice (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 2

Flavor (1 is no flavor, 10 is packed with flavor): 5

HANDSOME HUSBAND

Taste of Coconut Fish with Tomato, Spinach, and Rice (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

ME

Taste of Fijian Roro (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 4

Flavor (1 is no flavor, 10 is packed with flavor): 4

HANDSOME HUSBAND

Taste of Fijian Roro (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6