Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Ika (Coconut-marinated grilled whole island fish served with boiled taro and a coconut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 whole reef fish (snapper, trevally, or similar), approx. 10 oz (280 g) each, gutted and scaled
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) freshly grated coconut (or unsweetened desiccated if fresh unavailable)
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) coconut oil or neutral oil
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) freshly ground black pepper
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) finely grated fresh ginger
- 1 cup (240 ml) water (for boiling taro and thinning sauce)
- 1 lb (454 g) taro roots, peeled and cut into 1–2 inch (2.5–5 cm) pieces
- 4 large banana leaves or aluminum foil sheets for wrapping (if banana leaves not available)
- 2 cups (60 g) young taro leaves or spinach, roughly chopped (optional island green)
- 1 small hot pepper (scotch bonnet or similar), whole or sliced optional
- Lime wedges, for serving

Instructions

1. Prepare the marinade: in a bowl whisk together coconut milk, grated coconut, lime juice, coconut oil, salt, turmeric, black pepper, minced garlic, and grated ginger.
2. Score the fish on both sides and rub some marinade into the cavity and scores. Place fish in a shallow dish, cover with remaining marinade, and refrigerate to marinate 30–60 minutes.
3. Meanwhile, place taro pieces in a pot, cover with water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until taro is tender when pierced, about 20–30 minutes. Drain and keep warm.
4. If using banana leaves, pass them briefly over an open flame or hot pan to soften and make them pliable. Lay a leaf (or foil) flat, place a handful of sliced onion and some chopped greens near the center, then set one marinated fish on top. Spoon a little of the marinade over the fish and add a whole or sliced hot pepper if using. Fold banana leaf around fish to enclose; repeat for second fish.
5. Grill packets over medium heat (or bake on a rimmed sheet at 400°F / 200°C) for 12–18 minutes for 10 oz (280 g) fish, or until flesh flakes easily and is opaque throughout. If grilling directly without leaves, oil the grill and cook fish 5–7 minutes per side.
6. While fish cooks, make a finishing coconut sauce: simmer remaining marinade and 1/2 cup (120 ml) water in a small saucepan for 5–7 minutes to warm and reduce slightly. Taste and adjust salt or lime.
7. To serve, open packets, transfer fish to plates with boiled taro and greens, and spoon warm coconut sauce over the fish. Garnish with lime wedges.