Entree: American Samoa – Central Culinary Region – Grilled Fish with Coconut Milk (Char-grilled firm white fish simmered briefly in a fragrant coconut milk sauce with ginger, lime, and island aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each, firm white fish such as mahi-mahi or trevally
- 1 tbsp (15 ml) vegetable oil for brushing fish
- 2 banana leaves (optional) for grilling, trimmed
- Marinade:
  - 2 tbsp (30 ml) lime juice
  - 1 tsp (5 g) salt
  - 1/2 tsp (2 g) freshly ground black pepper
  - 2 cloves (6 g) garlic, minced
  - 1 tbsp (15 g) grated fresh ginger
- Coconut sauce:
  - 2 cups (480 ml) coconut milk (preferably freshly pressed)
  - 1 small onion, thinly sliced, about 1/2 cup (75 g)
  - 1 medium tomato, chopped, about 1 cup (180 g)
  - 1 small red chili (such as bird’s eye) or 1/2 tsp (1 g) crushed chili flakes, optional
  - 1 tbsp (15 ml) vegetable oil
  - 1/2 tsp (2.5 g) salt, or to taste
  - 1 tbsp (15 ml) lime juice (additional)
  - 2 tbsp (8 g) chopped fresh cilantro or chopped scallion greens for garnish
- To serve:
  - Cooked white rice or boiled taro

Instructions

1. Marinate fish: Combine lime juice, salt, pepper, minced garlic, and grated ginger. Pat fillets dry and rub marinade over both sides; let sit 15–20 minutes.
2. Preheat grill: Heat a charcoal or gas grill to medium-high. If using banana leaves, briefly wilt leaves over flame so they soften and brush lightly with oil.
3. Grill fish: Brush fillets and banana leaves with oil. Grill fillets directly on grates or over banana leaves 3–4 minutes per side until char marks form and fish is just cooked through. Remove and keep warm.
4. Make coconut sauce: In a skillet over medium heat heat 1 tbsp (15 ml) oil. Sauté sliced onion until soft, 3–4 minutes. Add chopped tomato and optional chili and cook until tomatoes break down, 3–4 minutes more.
5. Simmer fish in sauce: Pour in coconut milk and bring to a gentle simmer. Season with 1/2 tsp (2.5 g) salt and 1 tbsp (15 ml) lime juice. Slide grilled fillets into the sauce and spoon sauce over them; simmer gently 2–3 minutes to meld flavors without curdling the coconut milk.
6. Finish and serve: Transfer fillets to a serving platter, spoon sauce over the top, and sprinkle with chopped cilantro or scallion greens. Serve immediately with steamed rice or boiled taro.