Entree: Palau – Breadfruit with Fish (Island-style breadfruit and fish stewed in coconut milk with aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 medium breadfruit, peeled, cored, and cut into 1-inch chunks (about 2–2½ lb / 900–1,100 g)
- 4 fish fillets, approx. 6 oz (170 g) each, firm white fish such as grouper, snapper, or mahi-mahi, cut into bite-size pieces
- 2 tbsp (30 ml) coconut oil or neutral oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 12 g)
- 1½ tbsp (22 ml) grated fresh ginger
- 1–2 fresh red chilies, sliced, or 1 tsp (5 g) red pepper flakes (optional)
- 2 cups (480 ml) canned coconut milk
- 1 cup (240 ml) water or light fish stock
- 1 tbsp (15 ml) fish sauce or to taste
- 1 lime, juice only
- 2 cups (60 g) island greens or spinach, chopped
- 1 tsp (5 g) salt or to taste
- 1 tbsp (15 ml) chopped fresh cilantro or local herbs for garnish

Instructions

1. Heat coconut oil in a large heavy pot over medium heat. Add sliced onion and a pinch of salt; sauté until translucent, about 5 minutes. Add garlic, ginger, and chilies and cook 1–2 minutes until aromatic.
2. Add breadfruit chunks to the pot and stir to coat with aromatics. Pour in coconut milk and water or stock, bring to a simmer, cover, and cook gently 15–20 minutes until breadfruit is just tender when pierced with a fork.
3. Nestle the fish pieces into the simmering liquid, spoon some broth over the fish, cover and cook 6–8 minutes until fish is cooked through and flakes easily.
4. Stir in fish sauce, lime juice, and chopped greens, cooking 1–2 minutes until the greens wilt. Taste and adjust seasoning with salt, fish sauce, or lime.
5. Serve hot with steamed rice or taro, garnish with chopped cilantro, and offer extra lime wedges on the side.