Grilled Tiger Prawn & Ginger Soy Fish from Nanuku

Fiji Vacations Kitchen Spotlight: Grilled Tiger Prawn & Ginger Soy Fish

Fiji Vacations Kitchen Spotlight: Grilled Tiger Prawn & Ginger Soy Fish

This article is the last article in the mini-series, Fiji Vacations Kitchen Spotlight. Check out other articles in the series here, here, and here.

This month we’ve really enjoyed showcasing some tasty dishes straight from some of Fiji’s most luxurious resorts. We hope it has made you excited to visit Fiji or return to Fiji for some great culinary experiences.

For our final look at recipes this month, here is information on two more resorts known for their cuisine, along with a few recipes.

Nanuku Auberge Resort’s Chef & Cuisine

Nanuku Auberge Resort’s Executive Chef Pranil Prasad grew up in a rural farm where goats, beef, poultry, and dairy was plentiful. His upbringing inspired his cooking and eventually brought him to Nanuku Auberge Resort.

“Home is where my cooking adventure began,” said Chef Prasad. “Learning how to cook with these fresh and local ingredients inspired me to become a chef. Experimenting in the kitchen at home developed my passion for food and this is something that I have never forgotten.”

Chef Prasad was trained alongside international chefs at another luxury (Likuliku Lagoon Resort) resort in Fiji before coming to Nanuku Auberge Resort. He had the fortune to learn his trade from some of the most experienced expat chefs that have worked in Fiji.

Grilled Tiger Prawn with Coconut Relish, Heart of Palm and Lime Aioli by Chef Pranil Prasad, Nanuku Auberge Resort


Serves 4.

12 whole prawns, peeled, head on (3 per serving)

Coconut relish

1 dry coconut, scraped and toasted in wok

1 teaspoon chili flakes

1 bunch coriander, picked

1 clove garlic

1 red pepper, roasted and peeled 1 tablespoon lime juice

1 teaspoon palm sugar

Few sprigs of mint leaves, picked

Heart of Palm, thinly sliced

Lime aioli

3 egg yolks

1 teaspoon dijon mustard

2 tablespoons lime juice

1 lime zest

3⁄4 cup veg oil



Clean and de-vein prawns leaving only the head and tail attached. Char-grill until brightly colored – about 3 minutes on each side.

Coconut Relish

Blitz all ingredients in robo coope to make relish, adjust seasoning with salt and pepper.

Lime Aioli

Use a blender. Add yolks, mustard, lime and on the blender using lowest speed setting. Slowly add oil until combined and has a firm texture. Adjust seasoning with touch of salt.

Namale Resort & Spa’s Cuisine

Dining options at Namale are truly spectacular with a skilled team, fresh Indo-Fijian ingredients, and unique techniques for great tasting food. A well known celebrity chef (whom the lawyers wont let us mention) oversees the resorts menus and offers continuing consultation to the resorts culinary team.

Enjoy three-course lunches and four-course dinners. Guests can have the meal in their rooms or elsewhere around the island. With six choices of main entrees each evening, guests should be able to find something on the menu that they like. However, Namale can also customize the food item to the guest’s liking. Namale can also cater to any food allergies or dietary restrictions. Even if you catch a fish during your boating excursion, the chef will prepare it for you!

The dine-out experience can be taken to a whole new level at Namale. Guests can dine at unforgettable locations including a hilltop bluff, private deck, beach bungalow, day bed, candle light in a cave or a tropical rainforest.

Ginger Soy Marinated Whole Fish by Namale Resort & Spa


1 whole fish

1 tablespoon sliced ginger

1 tablespoon sliced garlic

1 tablespoon fish sauce

1 finely chopped spring onion

1 finely chopped onion

1 shot of dark rum


Place the fish in a bowl or pan that fits the fish perfectly. Mix all of the other ingredients together, pour over the fish and let marinade for 30-45 minutes, flipping the fish for even coverage half way through. You may also marinade overnight if time allows. Cover the pan with aluminum foil and steam in the oven at about 350 degrees for 1 hour.

Suggested Sides:

White rice cooked in coconut milk and soy sauce to taste.

Pineapple Chipotle Glazed Ham by Namale Resort & Spa


Yields 25-50 buffet carving station portions.

1 block & barrel spiral honey ham

1 14 oz. can crushed pineapple

Chipotle peppers in adobo, to taste, finely chopped

3/4 cup agave nectar

1 batch white bean frijoles churros


In a combined mixing bowl, mix crushed pineapple, chipotle and agave nectar until combined.

Cook ham per manufacturers directions and begin glazing the last 20 minutes until caramelized and glaze is a nice mahogany color.