| How To Cook: |
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1. Cut white fish into cubes or fillets.
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2. Soak in lemon or lime juice and leave in the refrigerator for 12 or more hours.
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3. Make 6 - 8 breakfast cups of Lolo from 3 whole coconuts.
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4. Flavor with a little salt, pepper, chopped chilies and grated onion.
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5. Put this mixture into a saucepan and slowly bring to the boil, then chill-the sauce will thicken as it cools.
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6. Drain off the lime or lemon juice from the fish and pour the sauce over the fish 1-2 hours before it is to be served.
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