Entree: Marshall Islands – Fish and Taro (Island-style cooked fish served with boiled taro root and a coconut-based sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 1 lb (454 g) taro root, peeled and cut into 1-inch (2.5 cm) cubes
- 2 cups (480 ml) canned coconut milk
- 1 cup (240 ml) water
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp / 6 g)
- 1 medium tomato, chopped
- 1 small hot chili or 1/2 tsp (1 g) red pepper flakes, optional
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley

Instructions

1. Place the taro cubes in a pot and cover with water. Add a pinch of salt, bring to a boil, then reduce heat and simmer 12–18 minutes until taro is tender when pierced with a fork. Drain and keep warm.
2. Meanwhile, heat the coconut oil in a large skillet or shallow saucepan over medium heat. Sauté the sliced onion until soft, 5–7 minutes. Add garlic and grated ginger and cook 1 minute until fragrant.
3. Add the chopped tomato and chili if using; cook 3–4 minutes until tomato softens. Pour in the coconut milk and water, bring to a gentle simmer, and season with salt and pepper.
4. Gently place the fish fillets into the simmering coconut broth. Spoon some sauce over the fillets, cover, and simmer 6–10 minutes depending on thickness, until fish is opaque and flakes easily.
5. Stir in the lime juice and chopped cilantro or parsley. Adjust seasoning with additional salt or lime as desired.
6. To serve, arrange boiled taro on plates and ladle fish and generous amounts of coconut sauce over the taro. Serve immediately.