Entree: Kiribati – National Cuisine – Te Roro (Coconut-braised fish with breadfruit and taro)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 lb (450 g) firm white fish fillets (snapper, mahi-mahi, or similar), cut into 1–2 in (2–5 cm) chunks
- 1 small breadfruit, peeled and cubed, about 2 lb (900 g)
- 1 lb (450 g) taro, peeled and cubed
- 2 cups (480 ml) canned coconut milk (full fat)
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, thinly sliced (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 g) fresh ginger, finely grated
- 1–2 fresh red chilies, sliced (adjust to taste)
- 2 tbsp (30 ml) freshly squeezed lime juice
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh cilantro or local herbs for garnish

Instructions

1. Heat the oil in a large heavy pot over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
2. Add the cubed breadfruit and taro to the pot and toss to coat with the aromatics. Pour in the coconut milk and water (or fish stock). Bring to a gentle simmer.
3. Season the stew with fish sauce (or salt) and black pepper. Cover and simmer gently until the breadfruit and taro are tender, about 20–25 minutes, stirring occasionally and adding a splash of water if it becomes too thick.
4. When the starches are nearly tender, nestle the fish chunks into the simmering coconut mixture and add the sliced chilies. Cover and simmer until the fish is cooked through, about 6–8 minutes depending on chunk size.
5. Remove from heat and stir in the lime juice. Taste and adjust seasoning with additional salt or lime as needed.
6. Serve hot garnished with chopped cilantro. Traditionally accompanied by plain cooked rice or additional boiled root vegetables.