Cooking · Countries · Olympic Games Rio 2016

Fiji – Baked Cod in Cream Sauce and Palusami

Fiji is an archipelago of more the 330 islands, 110 are permanently inhabited.

fiji

flag_of_fiji
Flag of Fiji

Fiji won it’s first gold medal in rugby sevens at the 2016 Olympics.

I did not enjoy this meal.  It was time consuming and lacked the flavor return of a meal that requires a time investment.

Baked Cod in Cream Sauce

  • 2 cups of boneless cod fillet, cut into 1-inch cubes
  • 1 1/2 cups Fiji Cream Sauce
    • see below
  • 1/2 cup freshly grated Cheddar cheese
  1. Preheat the oven to 250 degrees.
  2. Arrange the cod pieces in one layer in a baking dish and pour the Fiji Cream Sauce over all.
  3. Sprinkle with the grated cheese and bake about thirty minutes or until the cheese is melted and lightly browned.

Fiji Cream Sauce

  • 1 tablespoon of butter
  • 3 tablespoons of finely chopped onion
  • 3 tablespoons of finely chopped green pepper
  • 1 1/2 cups of coconut milk
  • Salt to taste
  • 1 1/2 tablespoons of cornstarch
  1. Melt the butter in a saucepan and cook the onion and green pepper, stirring, until the onion is wilted.
  2. Add one and one-quarter cups of the coconut milk and bring to a boil.
  3. Blend the remaining one-quarter cup coconut milk with the cornstarch and stir it into the simmering sauce.
  4. Simmer three minutes, stirring.

Palusami – Fijian Stuffed Cabbage

  • 1 head of white cabbage
  • 1 pound of shrimp, cooked, shelled, and deveined
  • 1 cup of finely chopped onion
  • Salt and finely ground pepper to taste
  • 3/4 cup of Heavy Coconut Cream
  1. Preheat the oven to 350 degrees
  2. Core the cabbage, then separate the leaves.
  3. Rinse the leaves well and drain.
  4. Cut out six rectangles (8×10 each) of heavy-duty aluminum foil and place them on a flat surface.
  5. Arrange a large cabbage leaf, cup side up, on each rectangle.
  6. Finely chop two or three of the remaining leaves to make about three cups loosely packed chopped cabbage.
  7. Place the cabbage in a mixing bowl.
  8. Chop the shrimp and add them to the chopped cabbage.
  9. Add the chopped onion, salt, and pepper.
  10. Spoon equal parts of this mixture inside each of the cabbage leaves.
  11. Spoon two tablespoons of heavy coconut cream over each portion of filling.
  12. Fold the leaves to enclose the filling, then seal each stuffed leaf in foil.
  13. Arrange the packages in a baking dish and bake one hour.
  14. Serve hot.
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