Entree: Wallis and Futuna – National Cuisine – Poisson au Four (Oven-baked island-style fish in a fragrant coconut and citrus sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

- 4 white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) unsalted butter (14 g)
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 1 small red chili, seeded and sliced
- 1 large tomato, diced, about 7 oz (200 g)
- 1 cup (240 ml) coconut milk
- 1/4 cup (60 ml) dry white wine or fish stock
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- 1 tbsp (15 ml) soy sauce or fish sauce
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (28 g) chopped scallions (green onions)
- 1 tbsp (15 ml) chopped fresh basil or local aromatic herb (optional)
- Parchment paper or a lightly oiled baking dish for baking
- Cooked rice, cassava, or taro for serving (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Lightly oil a baking dish large enough to hold the fillets in a single layer or line with parchment.
2. Heat the olive oil and butter in a skillet over medium heat. Add the sliced onion and cook until translucent, about 5 minutes. Add minced garlic, grated ginger, and sliced chili; cook 1–2 minutes until fragrant.
3. Stir in the diced tomato and cook until it softens, about 3 minutes. Add coconut milk, white wine or stock, lime juice, and soy or fish sauce; bring to a gentle simmer and season with salt and pepper.
4. Spoon a little of the coconut-citrus sauce into the prepared baking dish to coat the bottom. Arrange the fish fillets in the dish and pour the remaining sauce evenly over and around the fillets.
5. Scatter chopped scallions and cilantro (and basil if using) over the fish. Cover the dish with foil and bake for 12–18 minutes, depending on thickness, until the fish flakes easily with a fork and registers 135–140°F (57–60°C) in the thickest part.
6. Remove foil and bake uncovered 2–3 minutes to lightly brown the surface if desired. Taste the sauce and adjust seasoning with extra lime or salt.
7. Serve the Poisson au Four immediately with steamed rice, boiled cassava, or roasted taro, spooning the coconut-citrus sauce over each portion.