Entree: Tuvalu – Taro and Fish Stew (Coconut-based stew of taro root and fresh fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (450 g) taro root, peeled and cut into 1-inch (2.5 cm) cubes
- 2 firm white fish fillets, approx. 6–8 oz (170–225 g) each
- 13.5 oz (400 ml) coconut milk
- 1 cup (240 ml) water or fish stock
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1 tbsp (15 ml) grated fresh ginger
- 2 medium tomatoes, chopped (about 1 1/2 cups / 350 g)
- 1 small hot chile, sliced (optional)
- 4 cups (120 g) fresh spinach or other local leafy greens, roughly chopped
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Rinse the taro well, peel, and cut into 1-inch cubes. Rinse fish fillets, pat dry, and season lightly with 1/2 tsp salt and 1/4 tsp pepper.
2. In a large pot or Dutch oven over medium heat, warm the oil. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
3. Add the chopped tomatoes and sliced chile (if using). Cook until tomatoes begin to break down, about 4 minutes.
4. Stir in the taro cubes, pour in the coconut milk and water or fish stock, and bring to a gentle simmer. Cover and cook until taro is tender when pierced with a fork, about 15–20 minutes.
5. Meanwhile, in a separate skillet over medium-high heat, sear the fish fillets 1–2 minutes per side just to brown; they will finish cooking in the stew.
6. When taro is tender, gently nestle the seared fish into the simmering coconut broth. Cover and simmer until fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
7. Stir in the chopped greens and lime juice; cook until greens are wilted, 2–3 minutes. Taste and adjust salt and pepper.
8. Serve hot, garnished with chopped cilantro, alongside steamed rice or boiled cassava.