Entree: Marshall Islands – Breadfruit and Fish Stew (Island-style stew of breadfruit and firm white fish simmered in coconut broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 lb (900 g) breadfruit, peeled, cored, and cut into 1–2 inch (2–5 cm) chunks
- 1 lb (454 g) firm white fish fillets (such as mahi-mahi, snapper, or grouper), skinned and cut into 1–2 inch pieces
- 13.5 oz (400 ml) canned coconut milk
- 2 cups (480 ml) fish stock or water
- 1 medium onion, about 6 oz (170 g), sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 stalk lemongrass, bruised and tied or cut into large pieces
- 1–2 small hot chilies (bird’s eye or similar) or 1 small jalapeño, sliced
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) fish sauce (optional) or to taste
- 1 tsp (5 g) salt, plus more as needed
- 2 tbsp (8 g) chopped fresh cilantro or chopped fresh herbs for garnish

Instructions

1. Bring a large pot of lightly salted water to a boil. Add the breadfruit chunks and simmer 8–10 minutes until just beginning to soften but not falling apart; drain and set aside.
2. In the same pot or a heavy-bottomed saucepan, heat the oil over medium heat. Sauté the sliced onion until translucent, about 4–5 minutes. Add the garlic, ginger, and lemongrass and cook 1–2 minutes until fragrant.
3. Pour in the coconut milk and fish stock or water, then add the parboiled breadfruit. Bring to a gentle simmer, cover, and cook 10–12 minutes until breadfruit is tender.
4. Remove the lemongrass pieces. Stir in the fish sauce if using, lime juice, and sliced chilies. Gently add the fish pieces to the simmering broth and cook uncovered for 4–6 minutes until the fish is opaque and cooked through.
5. Taste and adjust seasoning with salt, lime, or fish sauce. Scatter chopped cilantro or fresh herbs over the stew and serve immediately with rice or toasted breadfruit slices.