Entree: Kiribati – National Cuisine – Te Bua Kaina (Coconut-milk fish and root-crop stew typical of Kiribati)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
25 min
Additional
15 min
Total
1 hr
Ingredients
- 1 lb (454 g) firm white fish (mahi-mahi, snapper, or similar), cut into 1- to 2-inch (2.5–5 cm) chunks
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 2 cups (480 ml) canned coconut milk (or freshly pressed coconut cream)
- 1 cup (240 ml) water
- 1 lb (450 g) taro, peeled and cut into 1-inch (2.5 cm) cubes
- 2 cups (300 g) cooked breadfruit or green banana, cut into 1-inch (2.5 cm) pieces
- 1 medium onion, thinly sliced (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 small hot chile (optional), sliced
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (4 g) brown sugar or cane sugar (optional)
- 2 tbsp (8 g) chopped fresh cilantro or fresh chives for garnish
Instructions
1. Parboil the taro: place taro cubes in a pot of lightly salted water, bring to a simmer and cook until just tender, about 12–15 minutes; drain and set aside. If using fresh breadfruit or green banana, boil until just tender and drain.
2. Heat the coconut oil in a large heavy saucepan over medium heat; add the sliced onion and cook until soft and beginning to color, about 6–8 minutes. Add the garlic and optional chile and cook 1 minute more.
3. Stir in the coconut milk and 1 cup (240 ml) water; bring to a gentle simmer. Add the parboiled taro and breadfruit pieces, cover, and simmer gently for 8–10 minutes to let flavors meld.
4. Gently add the fish chunks to the simmering coconut broth, nestling them into the liquid; simmer uncovered 6–8 minutes until fish is opaque and cooked through. Avoid vigorous boiling to keep the fish tender.
5. Season with sea salt, black pepper, lime juice, and optional brown sugar; taste and adjust seasoning. If the stew is too thick, add up to 1/2 cup (120 ml) water to loosen.
6. Serve hot in bowls, garnished with chopped cilantro or chives and extra lime wedges on the side. Traditionally eaten with boiled root vegetables or flatbread.
