Entree: Papua New Guinea – National Cuisine – Fish Simboro (Coconut-simmered coastal fish with ginger, lime, and leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 1 tsp (2 g) ground turmeric
- 2 stalks lemongrass, bruised and chopped
- 13.5 oz (400 ml) coconut milk
- 1 cup (240 ml) water or fish stock
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1-2 red chilies, sliced (or 1 tsp chili flakes)
- 2 cups (60 g) taro leaves or spinach, roughly chopped
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (6 g) chopped fresh cilantro or basil for garnish

Instructions

1. Rinse the fish fillets and pat dry; season lightly with half the salt and pepper. Set aside.
2. In a large, heavy skillet or shallow pot over medium heat, warm the vegetable oil. Add the sliced onion and cook until soft, 4–5 minutes.
3. Add the garlic, grated ginger, turmeric, and bruised lemongrass; sauté 1–2 minutes until aromatic.
4. Stir in the coconut milk and water or stock; bring to a gentle simmer and scrape up any browned bits. Add the remaining salt and pepper.
5. Add the chopped taro leaves or spinach and sliced chilies to the simmering coconut broth; cook 2–3 minutes until the greens begin to wilt.
6. Gently slide the fish fillets into the simmer, spooning some broth over the tops. Reduce heat to low, cover, and poach until the fish is just cooked through, about 6–8 minutes depending on thickness.
7. Stir in the lime juice, taste and adjust seasoning. Remove and discard the lemongrass stalk pieces if large.
8. Serve the Fish Simboro hot, garnished with chopped cilantro or basil, alongside steamed rice, boiled root vegetables, or sago as preferred.