Entree: Kiribati – National Cuisine – Te Bua Toro (Baked coconut fish wrapped in banana leaf, a traditional Kiribati-style savory fish entree)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1½ lb (680 g) firm white fish fillets (e.g., snapper, mahi-mahi), cut into 4 portions
- 1 can (13.5 fl oz) (400 ml) coconut milk
- 1 cup (150 g) diced breadfruit or potato (optional)
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 ripe tomatoes, chopped, about 8 oz (225 g)
- 2 tbsp (30 ml) lime juice, freshly squeezed
- 1 tbsp (15 ml) grated ginger
- 1 small fresh chili, seeded and minced (optional)
- 1 tsp (6 g) salt, adjust to taste
- ½ tsp (2 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 4 banana leaves or 4 large pieces of aluminum foil, sufficient to wrap each portion
- 2 tbsp (30 g) chopped fresh cilantro or local herbs for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). If using banana leaves, briefly pass over a flame or scald in hot water to make them pliable.
2. In a bowl combine coconut milk, lime juice, grated ginger, minced chili, salt, and pepper. Whisk to emulsify.
3. Heat vegetable oil in a skillet over medium heat. Sauté sliced onion until translucent, about 5 minutes. Add chopped tomatoes and cook 3–4 minutes until softened. Stir this mixture into the coconut milk sauce.
4. Place a portion of fish and a little diced breadfruit or potato (if using) onto the center of each banana leaf or foil piece. Spoon the coconut-onion-tomato sauce over the fish to cover.
5. Fold the leaf or foil to make a secure packet, sealing edges so no liquid escapes. Place packets on a baking sheet.
6. Bake in the preheated oven 20–25 minutes, until fish flakes easily with a fork and internal temperature reaches 145°F (63°C). If cooking in a traditional earth oven (umu), cook until done, checking periodically.
7. Carefully open packets to avoid steam. Garnish with chopped cilantro or local herbs and serve hot with steamed taro, breadfruit, or rice.