Entree: Nauru – Roasted Breadfruit with Fish (Whole roasted breadfruit served alongside seasoned roasted fish with coconut and lime flavors)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
1 hr
Additional
25 min
Total
1 hr 40 min
Ingredients
- 1 medium breadfruit, whole (about 2.5 lb / 1.1 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) salt, divided
- 1/2 tsp (2.5 ml) black pepper, divided
- 2 whole reef fish or small whole fish, gutted and scaled, approx. 1 lb (450 g) each
- 1 cup (240 ml) coconut milk
- 3 garlic cloves, minced (about 9 g)
- 1 tbsp (15 ml) grated fresh ginger
- 1 small red chili, thinly sliced (optional)
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) soy sauce or fish sauce
- 1 medium onion, thinly sliced (about 150 g)
- 2 banana leaves or large foil sheets (optional, for wrapping)
- 2 tbsp (30 ml) chopped fresh cilantro or chives
- Lime wedges, for serving
Instructions
1. Preheat the oven to 425°F (220°C). Rinse the breadfruit, pat dry, and rub with 1 tbsp (15 ml) vegetable oil and 1/2 tsp (2.5 ml) salt. Place directly on the oven rack or on a baking sheet.
2. Roast the whole breadfruit until the skin is charred in places and a knife slides into the center easily, about 45–60 minutes depending on size. When cooked, let rest until cool enough to handle, then peel and slice or pull into chunks.
3. Meanwhile, combine coconut milk, minced garlic, grated ginger, lime juice, soy sauce (or fish sauce), remaining 1/2 tsp (2.5 ml) salt, and 1/4 tsp (1.25 ml) black pepper in a bowl to make a marinade.
4. Pat fish dry and score the sides. Rub with 1 tbsp (15 ml) vegetable oil and place sliced onion and chili inside the cavity or on top. Pour half the coconut-lime marinade over the fish and let sit 10–15 minutes.
5. If using banana leaves, wrap each fish in a leaf (or use foil) and place on a baking sheet. Pour remaining marinade into the parcel or over the fish. Bake at 425°F (220°C) until the fish is opaque and flakes easily, about 18–25 minutes (timing depends on fish thickness).
6. To serve, arrange roasted breadfruit pieces on a platter, top with baked fish, spoon any pan juices or remaining coconut sauce over both, and scatter chopped cilantro. Serve with lime wedges.
