Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Ura (Baked or earth-oven breadfruit and coconut dish with fresh reef fish)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Additional 10 min

Total 1 hr 40 min

Ingredients

- 2 reef fish fillets, approx. 8 oz (225 g) each
- 1 medium breadfruit, peeled and sliced
- 1 cup (240 ml) coconut cream
- 1/2 cup (120 ml) coconut milk
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 small hot pepper, sliced (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or local leaves (optional)
- Banana leaves for wrapping (enough to line a baking pan or wrap parcels)
- 2 tbsp (30 ml) water (only if needed to loosen coconut mixture)

Instructions

1. Preheat oven to 375°F (190°C) if not using an earth oven. Rinse fish and pat dry; season fillets with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper.
2. In a bowl combine coconut cream, coconut milk, minced garlic, lime juice, remaining 1/2 tsp (2.5 g) salt, 1/4 tsp (1.25 g) pepper, and vegetable oil; whisk until smooth. Add hot pepper and cilantro if using.
3. Line a deep baking dish with banana leaves, leaving enough to fold over the top. Arrange a single layer of breadfruit slices to cover the base.
4. Place half the fish fillets over breadfruit; spoon one-third of the coconut mixture over the fish and breadfruit. Add another layer of breadfruit, then remaining fish, and pour remaining coconut mixture to cover. If mixture is too thick to spread, stir in up to 2 tbsp (30 ml) water.
5. Fold banana leaves over to enclose the parcel and seal with kitchen twine or foil. For traditional method, place parcel into prepared earth oven (umu) and bake for 45–60 minutes; for home oven, bake at 375°F (190°C) for 45–60 minutes until breadfruit is tender and fish flakes easily.
6. Remove from oven and let rest 5–10 minutes. Unwrap carefully, spoon pan juices over portions, and serve hot with lime wedges and steamed greens or rice.