Authentic Fijian Food & Recipes - Fiji
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Destinations > Oceania > Fiji > Authentic Fijian Food & Recipes
Authentic Fijian Food & Recipes
If you have ever been to Fiji, then you know there are a number of delicious and unique foods that beg you to come back to the islands. As there are so many unique foods, you really should at least know what to look for before you go!
In addition to helping you decide what to try on your trip to Fiji, this article can also be used as a recipe book to help you cook a few of them at home. In fact, the Fijian flavors could add a welcome surprise to your home menu, or even as a perfect dish to bring to parties. Here are a few of our favorites:
Authentic Fijian Recipes
Mud Crab with Spiced Salt Dipping Sauce
Mud Crab Ingredients:
1 Gallon of Water
1 Cup of Rock Salt
2 Lemons (cut in half)
2 Uncooked Mud Crabs (3.3 pounds each)
1 large bowl of Ice Water
Dipping Sauce Ingredients:
3 cloves of Garlic (minced)
3 tsp Lemon Zest
3 tbs Fried Shallots
1/2 cup finely chopped Cilantro
1 tsp Sea Salt
3 tbs Olive Oil
3 tbs Lemon Juice
1 tsp Sesame Oil
Ground Black Pepper
Cooking Instructions:
Bring water, salt, and lemon to a boil in a large saucepan. Add the crabs and cook for 15-17 minutes until the shells turn red.
Remove the crabs and place into the iced water to completely cool them as quickly as possible to stop the cooking process.
Clean, break the crab into chunks, and serve with the dipping sauce.
Sauce: Mix the garlic, lemon zest, fried shallots, cilantro, and salt in a bowl.
Stir in the olive oil, lemon juice, and sesame oil. Season with black pepper.
Tamarind Shrimp
Shrimp Ingredients:
1 oz of Fresh Tamarind
5 tbs Water
11 oz Large Tiger Shrimp
4 tbs Canola Oil
1 tbs Sugar
1 tsp Sea Salt
1 tbs Soy Sauce
Coconut Cream Rice Ingredients:
1 1/2 cups Medium Grain Rice
2 1/4 cups of Water
2 tbs Thick Coconut Cream
2 diced Spring Onions
1/2 a Cucumber, thinly sliced
Cooking Instructions:
Mix tamarind and water until thick and creamy. Add the shrimp and marinate for 2 hours.
For the Rice: Mix the rice and water and cook in a rice cooker. Alternatively, boil the water in a large pot and then add the rice. Decrease the heat to medium-low and let cook for 10-15 minutes until tender. Remove from rice cooker or pot and place onto a dish.
For the Coconut Cream: Pour the coconut cream into a small saucepan and cook over low heat. Mix continuously and do not let it boil. After 5 minutes, remove and pour over top of the rice.
For the Tamarind Shrimp: Heat the oil in a saucepan or wok over medium heat. Add the shrimp and cook for 1 minute. Continue cooking and slowly add the sugar, salt, and soy sauce. Once it caramelizes, remove from heat and place onto the dish.
Garnish with spring onions and cucumber.
Kokoda - Creamy Coconut Ceviche
Similar in some ways to Hawaiian Poke, but different enough that you wouldn’t dare compare the two in the same category, this dish is more like ceviche. However, it is one of many raw fish dishes that are common in the Pacific Islands. This one balances the acidity of the citrus with the creaminess of the coconut cream.
Kokoda Ingredients:
1 1⁄2 lb (~700g) of boneless, skinless fillet of Snapper or Mahi Mahi - cubed
3⁄4 cup of Lime Juice (approx 4-6 limes)
1⁄2 cup of Thick Coconut Cream or 1 cup Coconut Milk
1⁄2 cup of finely chopped Red Onion
1-3 finely chopped Ripe Tomatoes - seeds removed
1⁄4-1⁄2 cup of finely chopped Coriander or Parsley
1-2 finely chopped Green or Red Chillies
2-4 finely chopped Spring Onions / Shallots / Scallions / Green Onions
Optional Items:
1-2 diced & seeded small green, red, or yellow bell peppers (capsicums)
1 finely diced Persian cucumber
Fresh ground Black Pepper
Kosher Salt
Cooking Instructions:
Submerge your cubed fish in the lime juice, mixing well.
Allow mixture to marinate in the fridge for 2-8 hours. When ready, drain the excess juice.
Pour the Coconut Cream over the top and then combine and gently stir in all of the other ingredients.
Serve immediately in small bowls or lettuce cups.
To store in fridge for up to one day, add additional lime juice and cover.
Lolo Fish
One of my favorite dishes was the Lolo Fish - it reminded me a little of the Khao Soi I loved in Chiang Mai, Thailand! While we tried ours at Tu’s Place in Nadi, you can make something similar by using one of these amazing recipes:
Rourou
We particularly enjoyed the Rourou Balls that we had at Nadina Fijian Restaurant at the Denerau Marina, but here are our 2 favorite recipes that you can try for yourself at home as well:
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