Entree: Nauru – Fried Reef Fish (Whole reef fish lightly seasoned and pan-fried until crisp, served with a coconut-lime relish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 4 whole reef fish, approx. 8 oz (225 g) each, scaled, gutted and rinsed
- 1 tbsp (15 ml) coarse sea salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour for dusting
- 1/2 cup (120 ml) vegetable oil or coconut oil for frying
- 2 limes, juice and zest separated (about 3 tbsp / 45 ml juice)
- 1/2 cup (120 ml) freshly grated coconut (or 1/2 cup shredded unsweetened coconut)
- 1 small red onion, about 3 oz (85 g), finely diced
- 1 small fresh chili, seeded and finely chopped (optional)
- 2 tbsp (30 ml) coconut milk (optional, for relish texture)
- 2 tbsp (8 g) fresh coriander or local herb, chopped
- Lime wedges, for serving

Instructions

1. Pat the fish dry with paper towels. Rub each fish inside and out with half of the sea salt and the black pepper; let rest 10–15 minutes. Lightly dust each fish with flour, shaking off excess.
2. Heat the vegetable or coconut oil in a large heavy skillet over medium-high heat until shimmering. Fry the fish, two at a time if necessary to avoid crowding, about 4–6 minutes per side depending on thickness, until the skin is golden and crisp and the flesh flakes easily. Transfer to a paper towel-lined plate and sprinkle with a little additional salt.
3. While the fish cooks, mix the grated coconut, diced red onion, chopped chili (if using), lime zest and juice, coconut milk (if using), chopped coriander, and the remaining pinch of salt in a small bowl to make the coconut-lime relish. Adjust seasoning to taste.
4. Serve the fried reef fish immediately with the coconut-lime relish spooned over or alongside and lime wedges for squeezing. Traditionally enjoyed with steamed root vegetables or plain boiled taro where available.