Entree: Vanuatu – Kava Fish (Whole fish cooked in a kava‑infused coconut cream and steamed or baked in banana leaves)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Additional
5 min
Total
45 min
Ingredients
- 1 whole reef fish, scaled and gutted, approx. 1.5 lb (700 g)
- 1 cup (240 ml) thick coconut milk
- 1/2 cup (120 ml) warm water
- 2 tbsp (10 g) ground kava root or kava powder
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 small onion, thinly sliced, about 4 oz (115 g)
- 2 cloves garlic, minced (about 6 g)
- 1–2 bird’s eye chilies, sliced (optional)
- 1 tsp (5 g) sea salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 banana leaves, cleaned and softened for wrapping
- Fresh cilantro or local herbs for garnish (optional)
Instructions
1. Prepare the kava infusion: whisk the ground kava root into the warm water until partly dissolved and let sit 5 minutes, then strain through a fine sieve or cheesecloth to remove coarse fibers, reserving the liquid.
2. In a bowl combine the reserved kava liquid, coconut milk, lime juice, salt, and pepper; mix well.
3. Rinse and pat the fish dry. Make two diagonal slashes on each side of the fish to allow flavors to penetrate. Rub 1 tbsp (15 ml) of the oil over the fish and season lightly inside and out with a pinch of salt and pepper.
4. Lay the banana leaves flat and place half the sliced onion and half the garlic in the center. Place the fish on top, stuff remaining onion and garlic into the cavity, and scatter chilies over the fish if using.
5. Pour half of the kava‑coconut mixture over the fish, reserving the rest. Wrap the banana leaves snugly around the fish and tie or secure with kitchen twine.
6. To steam: place the wrapped fish in a steamer basket over boiling water, cover, and steam for 20–25 minutes until flesh flakes easily. To bake: place on a rimmed baking sheet and bake at 375°F (190°C) for 22–28 minutes.
7. Carefully unwrap, transfer the fish to a serving platter, spoon the remaining kava‑coconut sauce over the top, drizzle with remaining 1 tbsp (15 ml) oil if desired, and garnish with fresh herbs. Serve immediately.
