Fish Lolo

Simmering white meat fish make this classic Fijian dish like cod, catfish, mahi-mahi, and cod in LOLO, Fijian for coconut milk. This delicious meal can be enhanced with chopped onions, ginger, and sometimes even tomatoes.

You can serve fish lolo with boiled sweet potatoes or taro root, rice, and lime wedges.

‘Ota ‘ika

This is a traditional Tongan version of ceviche. This is a fresh, raw fish dish that has been marinated in coconut milk and lemon juice until the flesh turns opaque. The fish is often accompanied by tomatoes, green onions and cucumbers later.

Serve the dish immediately.


Safari is an unusual and traditional Polynesian dish. The intense smell of rotten fish makes it distinctive. The crushed shrimps are placed in a glass jar with seawater for two to three days. The mixture is then filtered, and the tuna slices are allowed to ferment in the liquid for up to three hours, depending on the desired flavour.

Safari is a strong-smelling fruit that has a soft, sweet taste. You can serve it with bottled water. mitihue, This is a fermented coconut-milk product. 

Barramundi Cod

Barramundi cod, a Marshallese fish specialty, is one of the island’s national dishes. The whole barramundi cod is then seasoned and wrapped in banana leaves. Finally, it is baked until cooked through. The banana leaves help retain the fish’s moisture and delicate flavour, often described as buttery and sweet. They also add a pleasant aroma to the dish.

You can serve the fish with traditional rice balls, Chuk Chuk Sweet potatoes and a fresh salad. Many restaurants offer banana-leaf barramundi cod.


Kokoda, a traditional Fijian dish, is made from fresh fish like mahi-mahi and snapper. It is marinated with coconut milk and citrus juices like lemons and limes. To balance the acid, coconut milk is used.

Fijian varieties of ceviche Are often garnished with or combined with other ingredients like sea salt, minced chilis, finely sliced green onion, and coriander leaves.

Whitebait Fritters

Whitebait fritters, New Zealand’s most beloved way to prepare whitebait, are considered a speciality. This recipe is simple and inexpensive, in contrast to the expensive fish. The batter is made of eggs and flour. Once the batter has been mixed, fry the fish and season with salt and pepper. However, purists recommend limiting the used flour and using egg whites. Too many eggs, flour, or spices can affect the taste of the fish.

When paired with a fresh green salad, these cakes are great as an appetizer, snack, or main dish.

Salt and Pepper Calamari

Salt and pepper calamari, a Chinese-inspired dish, is so popular in Australia that it could even be considered Australia’s national dish. The salt-and-pepper batter is used to cover the calamari or squid, and then it’s deep-fried until crispy.

This dish is usually prepared as a pub snack or bar snack. It often includes spring onions, garlic, fried chilli, ginger, and other condiments. Salt and pepper calamari can be found in many places throughout the country, including bars, nightclubs, and restaurants.

Poisson cru

Poisson Cru, a Tahitian national food, is raw tuna and lime juice. It also includes various vegetables, coconut milk, and coconut milk. It’s also known as ia_otae’ia_ota, and raw fish. To reduce the dish’s acidity, you marinate the tuna in lime juice. Then, coconut milk is used.

Fresh coconut meat wrapped in cloth makes a truly authentic dish. The milky juice of the coconut is then poured over the fish and vegetables. Poisson cru, which is sweet, refreshing and exotic, can be found almost anywhere on Tahiti.

New Zealand Fish and Chips

This is an English version of fish and chips. British settlers brought fish and chips to New Zealand before World War I. It is usually served in a newspaper wrap and eaten as a take-out treat on Friday nights.

Fish are usually called tarahiki (Hoki), red cod, blue warehou or elephant fish (elephant Shark) and are battered and fried before being served with chips.

Prawn Cocktail

A shrimp or prawn cocktail consists of cooked prawns in a glass with a cocktail sauce. Although the dish’s origins are unknown, most believe a Californian miner created it in the 19th century. However, the Golden Gate Hotel in Las Vegas was the first to offer a 50 cent shrimp cocktail in 1959.

It was served in an oversized tulip glass and topped with cocktail sauce. The cocktail sauce is usually ketchup, horseradish, or ketchup with mayonnaise. This famous dish was particularly popular in the 1960s and 1980s.