Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama (Coconut-baked reef fish wrapped in leaves, served with starchy island roots)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 2 whole reef fish, cleaned, gutted, approx. 1.25 lb (570 g) each
- 1 cup (240 ml) coconut cream
- 1/2 cup (120 ml) coconut milk
- 2 limes, juice and zest
- 1 medium onion, thinly sliced — about 1 cup (150 g)
- 2 ripe tomatoes, sliced — about 1 cup (150 g)
- 2 cloves garlic, minced
- 1 small hot pepper, thinly sliced (optional)
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) soy sauce or salt to taste
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or melted coconut oil
- 2–3 banana leaves or pandanus leaves, cleaned and softened (or aluminum foil if unavailable)
- 1 lb (454 g) taro root or cassava, peeled and cut into 1-inch (2.5 cm) pieces
- 1/4 cup (15 g) fresh cilantro or chaya leaves, chopped (optional)

Instructions

1. Rinse fish and pat dry. Make 2–3 diagonal slashes on each side of the fish to help flavors penetrate.
2. In a bowl, whisk together coconut cream, coconut milk, lime juice and zest, minced garlic, grated ginger, soy sauce, vegetable oil, salt and pepper.
3. Place sliced onion and tomato in a shallow dish, lay fish on top, then pour half the coconut marinade over the fish, rubbing it into slashes and cavity. Marinate 20–30 minutes in the refrigerator.
4. Meanwhile, toss taro or cassava pieces with remaining marinade to coat. If using banana or pandanus leaves, briefly hold over a low flame or soak in hot water to soften and prevent tearing.
5. On each softened leaf, place a layer of onion and tomato, then a marinated fish. Spoon a little extra coconut cream over the fish and add a few pieces of taro or cassava beside the fish. Fold leaves to enclose into a parcel and secure with kitchen twine or toothpicks. If using foil, wrap tightly.
6. Arrange parcels in a baking dish or steamer basket. Steam over simmering water for 30–40 minutes until fish and taro are cooked through and flesh flakes easily, or bake in a preheated 375°F (190°C) oven for 35–45 minutes.
7. Carefully open parcels, sprinkle with chopped cilantro or chaya if using, and serve warm with extra coconut cream spooned over the fish.