Entree: Kiribati – Southern Culinary Region – Te Bua Toro Ni Baukin (A southern Kiribati coconut-braised island fish with taro and greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets (e.g., snapper or grouper), cut into large chunks
- 2 cups (300 g) taro root, peeled and diced
- 2 cups (480 ml) coconut milk (from can or fresh)
- 1 tbsp (15 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 fresh red chilies, sliced (optional)
- 2 cups (60 g) baby spinach or cleaned taro leaves, blanched and chopped
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (6 g) sea salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 1 cup (240 ml) water or light fish stock
- 2 tbsp (30 ml) chopped fresh cilantro or local island herb for garnish

Instructions

1. Heat the coconut oil in a large wide pot over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
2. Add the diced taro and stir to coat in the aromatics. Pour in the coconut milk and 1 cup (240 ml) water or light fish stock, bring to a gentle simmer. Season with 1 tsp (6 g) sea salt and 1/2 tsp (2 g) black pepper.
3. Simmer the taro in the coconut liquid, partially covered, for about 12–15 minutes until the taro is nearly tender but not falling apart.
4. Gently nestle the fish chunks into the simmering coconut-taro mixture. Add sliced chilies if using. Cover and simmer gently for 6–8 minutes until the fish is just cooked through and flakes easily.
5. Stir in the chopped spinach or blanched taro leaves and cook 1–2 minutes until wilted. Adjust seasoning with additional salt or lime juice to brighten the flavor.
6. Remove from heat, stir in 2 tbsp (30 ml) fresh lime juice, and let rest 2 minutes. Serve hot, garnished with chopped cilantro, alongside steamed rice or boiled breadfruit for a traditional island meal.