Ngai Ngai me te Ika Parai

Prepared by Stella Lufu


  • 1 whole fish, cut crossways into 2inch segments 


  • 1 garlic clove, crushed
  • 1 knob of ginger, grated
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 Bunch Ngai Ngai (Rosella leaves)
  • 1 large tomato, chopped
  • ¼ onion, chopped 
  • 2 tbsp Palm oil


  1. Marinate fish in a mixture of garlic, ginger, turmeric and salt.
  2. Wash leaves, remove the little stems and chop leaf finely. 
  3. Place onion, tomato and the chopped leaves into a saucepan with about 120 mls of water and simmer. 
  4. When the leaves have reduced and turned brown, add palm oil and salt to taste and cook for a few more minutes.
  5. Fry fish pieces in olive oil.
  6. Place fish pieces on serving dish and spoon mixture over the fish.

This mixture is often eaten on its own.

Ka hiahia pea koe ki

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