Entree: Kiribati – National Cuisine – Te Bua Toro Ni Mwakoro (Kiribati coconut-braised fish with breadfruit, a traditional island one-pot meal)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Total 28 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 cups (480 ml) canned coconut milk
- 1 cup (240 ml) water or fish stock
- 2 cups (300 g) cooked breadfruit, peeled and cubed
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) sea salt, more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1 g) crushed red pepper flakes, optional
- 2 tbsp (8 g) chopped fresh cilantro or chopped local herb for garnish

Instructions

1. Heat the oil in a heavy saucepan over medium heat. Add the sliced onion and sauté until soft and translucent, about 5–6 minutes. Add the garlic and cook 30 seconds until fragrant.
2. Pour in the coconut milk and water or stock; stir to combine. Bring to a gentle simmer, then add the cubed breadfruit. Season with salt, pepper, and crushed red pepper if using.
3. Simmer the breadfruit in the coconut liquid for 8–10 minutes until it begins to soften and absorb the flavors.
4. Nestle the fish fillets into the simmering liquid, spooning some coconut sauce over the top. Cover and poach gently for 6–8 minutes, depending on fillet thickness, until the fish is opaque and flakes easily.
5. Taste and adjust seasoning with additional salt or lime juice. If sauce is too thin, uncover and simmer 2–3 minutes to slightly reduce; if too thick, add a splash of water or stock.
6. Serve hot, spooning the coconut-braised fish and breadfruit into bowls and garnishing with chopped cilantro and an extra squeeze of lime.