Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Baukin (Coconut-baked fish and breadfruit parcels steamed in leaves, a traditional island-style main course)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 4 firm white fish fillets, approx. 5 oz (140 g) each
- 2 cups (300 g) cooked breadfruit, diced
- 1 cup (240 ml) thick coconut cream
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 small fresh chili, thinly sliced (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- Banana leaves or aluminum foil for wrapping (if banana leaves unavailable)
- Fresh herbs (cilantro or island herbs) for garnish

Instructions

1. Pat the fish fillets dry and season both sides with salt and pepper. Set aside.
2. In a large bowl, combine the coconut cream, coconut milk, lime juice, grated ginger, minced garlic, and vegetable oil. Whisk until smooth; taste and adjust salt.
3. Add the diced cooked breadfruit and sliced onion to the coconut mixture; fold gently to coat. Stir in sliced chili if using.
4. Cut banana leaves into large rectangles (or prepare foil). Place a portion of the breadfruit-coconut mixture in the center of each leaf, top with a seasoned fish fillet, and spoon a little extra coconut sauce over the fish. Fold leaves into parcels and secure with twine or fold edges tightly; use foil if not using leaves.
5. Arrange parcels in a large steamer or a wide pot with a steamer rack. Steam over simmering water for 20–25 minutes, until fish is opaque and cooked through and flavors have melded.
6. Carefully open parcels, transfer to a serving platter, spoon any accumulated sauce over the fish, and garnish with fresh herbs. Serve hot with extra lime wedges.