Entree: Papua New Guinea – National Cuisine – Kokonas (Coconut-based fish stew cooked with root vegetables and greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total 1 lb 8 oz / 680 g)
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) fish or light chicken stock (or water)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) freshly grated ginger
- 1 small red chili, sliced (more or less to taste)
- 2 tbsp (30 ml) vegetable oil
- 2 medium sweet potatoes, peeled and cubed (about 1 lb / 450 g)
- 4 cups (packed) leafy greens such as spinach or bok choy (about 5 oz / 140 g)
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 g) salt, plus extra to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the oil in a wide, heavy skillet or saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic, ginger, and sliced chili and cook 1 minute more until fragrant.
2. Add the sweet potato cubes, coconut milk, and stock (or water). Bring to a gentle simmer, cover, and cook until the sweet potatoes are nearly tender, about 10–12 minutes.
3. Season the simmering coconut broth with salt and pepper. Gently nestle the fish fillets into the simmering liquid, cover, and poach until the fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
4. Remove the lid, add the leafy greens and lime juice, and simmer uncovered for 1–2 minutes until the greens have just wilted. Taste and adjust seasoning with more salt, pepper, or lime as needed.
5. Serve the Kokonas hot, spooning broth and vegetables over rice or boiled root provision, and garnish with chopped cilantro or parsley.