Let's Go Local: Bonefish’s New Menu

Bonefish Seafood restaurant celebrates the vibrant culinary traditions of Fiji .

Bonefish Seafood Restaurant introduces its unique rendition of a beloved Fijian classic, ika vaka miti.

With its very own innovative touch, Bonefish Seafood Restaurant elevates the traditional dish to new culinary heights.

Ika vaka miti, which translates as fish in coconut milk, holds a special place in the hearts of locals and visitors alike.

It showcases the rich coastal cultural flavours of Fijian heritage.

Bonefish Seafood restaurant chief executive officer, Eugene Gomes, said the reinvented traditional favourite was infused with culinary artistry.

The featured dish consists of steamed in coconut cream, grilled and crispy fried fish sourced from Fiji’s pristine waters, expertly seasoned and cooked to perfection for a satisfying experience.

Accompanying the fish are a variety of hearty and flavoured condoments such as kokoda, a zesty and tangy ceviche-like dish made with fresh fish marinated in citrus juices and coconut cream; kuita (octopus) in lolo (coconut cream); palusami, a traditional Fijian dish, that combines tender taro leaves with coconut cream and spices, adding a creamy and aromatic element.

Roasted sweet potato and cassava complete the dish.

“Our aim at Bonefish Seafood restaurant is to celebrate the vibrant culinary traditions of Fiji while offering our guests a unique dining experience,” said Mr Gomes.

“With our rendition of ika vaka miti, we strive to capture the essence of the classic dish while adding our own modern twist, showcasing the creativity and passion of our talented chefs.

‘The introduction of this new dish is directed towards providing guests with an authentic taste of Fijian cuisine, combining the flavours and techniques of traditional preparation with our innovative approach.”

Feedback: waisea.nasokia@fijisun.com.fj