Entree: Tokelau – Fai'ai Eleni (Eleni's coconut bake)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 whole reef fish, cleaned and gutted, approx. 1 lb (450 g) each
- 2 cups (300 g) breadfruit, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) thick coconut cream
- 1/2 cup (120 ml) thin coconut milk
- 1 medium onion, thinly sliced
- 2 cloves (approx. 6 g) garlic, minced
- 1 tbsp (15 g) fresh grated ginger
- 1–2 small fresh chilies, sliced (to taste)
- 2 tbsp (30 ml) lime juice (or fresh local citrus)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil or rendered coconut oil
- Banana leaves or taro leaves for wrapping
- Fresh island greens or chopped fresh herbs for garnish (optional)

Instructions

1. Rinse the fish and pat dry; make 3 shallow diagonal slashes on each side of the fish to help flavors penetrate. Season inside and out with 1/2 tsp (2.5 g) of the salt and 1/4 tsp (0.5 g) pepper.
2. In a skillet over medium heat, warm the oil and gently sauté the sliced onion, garlic, and grated ginger until softened and fragrant, about 3–4 minutes; add the chilies and cook 1 minute more.
3. Stir in the breadfruit cubes and cook 3–4 minutes to lightly brown edges; remove from heat and fold in the lime juice, remaining salt and pepper, and 1/2 cup (120 ml) of the coconut cream so the mixture is well coated.
4. Spread a large piece of banana leaf (or several overlapping taro leaves) on a work surface; place half of the breadfruit mixture down the center, lay the first fish on top, spoon the remaining breadfruit mixture over the fish, then place the second fish on top if using two small fish, or assemble in two separate parcels for even cooking.
5. Pour the remaining 1/2 cup (120 ml) coconut cream mixed with 1/2 cup (120 ml) thin coconut milk over the fish and breadfruit so liquid will steam the parcel; wrap securely in the leaves and tie with kitchen twine or strips of leaf.
6. Place parcels in a steamer basket over simmering water, cover, and steam for 30–40 minutes (depending on fish size) until fish flakes easily and breadfruit is tender. Alternatively, bake parcels on a rimmed sheet at 375°F (190°C) for 30–40 minutes.
7. Carefully unwrap parcels, transfer fish and breadfruit to a serving platter, spoon any pan juices over the top, garnish with fresh island greens or herbs, and serve hot with boiled taro or cassava if desired.