Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Mwakoro (Baked island-style whole fish simmered in coconut cream with breadfruit and root taro)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 1 whole reef snapper or similar firm white fish, about 2 lb (900 g), cleaned and gutted
- 1 medium breadfruit, peeled and cut into 1 in (2.5 cm) cubes, about 2 lb (900 g)
- 1 lb (450 g) pulaka or taro root, peeled and cut into 1 in (2.5 cm) cubes
- 1 cup (240 ml) coconut cream
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1 small fresh chili, finely chopped (optional)
- 2 limes, juice and zest
- 2 tsp (10 g) sea salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 banana leaves, cleaned and softened over a flame or warmed (or 2 sheets heavy foil)
- Fresh island greens or chopped fresh herbs for garnish (optional)

Instructions

1. Prepare the fish and vegetables: Preheat the oven to 400°F (200°C). Rub the cleaned fish inside and out with 1 tsp (5 g) salt and 1/4 tsp (1 g) pepper and a little lime zest. Toss the breadfruit and pulaka/taro with coconut oil, remaining salt and pepper, sliced onion, garlic, and chopped chili.
2. Assemble and cook: Lay a banana leaf or foil sheet on a baking tray. Arrange half the breadfruit and pulaka in a single layer, place the fish on top, and spoon coconut cream and coconut milk over the fish and vegetables. Squeeze lime juice over everything. Cover the fish with the remaining breadfruit mixture, fold the banana leaf or foil to seal tightly, and bake for 35–45 minutes, until the fish is cooked through and root vegetables are tender. Let rest 5 minutes before opening. Serve hot, spooning cooked coconut sauce over portions and garnishing with fresh island greens or herbs.