Entree: Fiji – Central Culinary Region – Fish Suruwa (A Fijian coconut milk fish stew with root vegetables and island spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each, firm white fish such as snapper or grouper
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 g) fresh turmeric, grated or 1 tsp (5 g) ground turmeric
- 1 fresh chili, seeded and sliced (adjust to taste)
- 1 lb (450 g) dalo (taro) or firm root vegetable, peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) fish or vegetable stock
- 1 tbsp (15 ml) lemon or lime juice
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 green onions, sliced (about 1 oz / 30 g)
- 1/4 cup (10 g) fresh cilantro or local herb leaves for garnish

Instructions

1. Sear the fish: Pat fillets dry and season lightly with salt and pepper. Heat oil in a large heavy pot over medium-high heat. Sear fillets 1–2 minutes per side just to color; remove and set aside.
2. Build the broth: In the same pot, add onion and cook until translucent, 4–5 minutes. Add garlic, ginger, turmeric, and chili; cook 1 minute until fragrant. Add dalo cubes and chopped tomatoes; stir to coat.
3. Simmer: Pour in coconut milk and stock, bring to a gentle simmer. Cover and cook 12–15 minutes until dalo is nearly tender.
4. Finish the stew: Gently nestle seared fish fillets into the simmering broth, spooning liquid over them. Simmer uncovered 6–8 minutes until fish is cooked through and flakes easily. Stir in lime juice, adjust salt and pepper.
5. Serve: Ladle Fish Suruwa into bowls, garnish with sliced green onions and cilantro. Serve with steamed rice or cassava on the side for a traditional Fijian meal.