Entree: Micronesia – Northern Culinary Region – Breadfruit Casserole (Baked savory mash of ripe breadfruit mixed with coconut cream and shredded smoked fish)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 medium breadfruit, approx. 3 lb (1.4 kg) total, peeled, cored, and cut into chunks
- 1 1/2 cups (360 ml) coconut milk
- 1 tbsp (15 g) unsalted butter
- 8 oz (225 g) smoked tuna or smoked fish, flaked
- 6 oz (170 g) salted pork belly or bacon, diced
- 1 medium onion, approx. 6 oz (170 g), diced
- 2 cloves garlic, approx. 6 g, minced
- 1 tbsp (15 ml) vegetable oil
- 2 green onions, approx. 20 g, sliced
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (30 g) shredded coconut, toasted (optional)
- Fresh cilantro leaves for garnish
- 9 x 9 inch (23 x 23 cm) baking dish, lightly greased

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 x 9 inch (23 x 23 cm) baking dish with a little butter or oil.
2. Place the breadfruit chunks in a large pot, cover with water, bring to a boil, and simmer until very tender, about 15–20 minutes. Drain well.
3. Mash the drained breadfruit in a large bowl until mostly smooth but still slightly textured. Stir in the coconut milk, butter, lime juice, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper until combined; set aside.
4. While the breadfruit cooks, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Sauté the diced onion and minced garlic until softened and translucent, about 4–5 minutes.
5. Add the diced pork belly or bacon to the skillet and cook until the fat renders and pieces are browned and crisp, about 6–8 minutes. Add the flaked smoked fish and warm through for 1–2 minutes; remove from heat and stir in the sliced green onions.
6. Fold about two-thirds of the fish-and-pork mixture into the mashed breadfruit mixture, reserving the remainder for the topping. Taste and adjust seasoning with additional salt and pepper if needed.
7. Spread the breadfruit mixture into the prepared baking dish, level the top, and sprinkle the reserved fish-and-pork mixture evenly over it. If using, sprinkle the toasted shredded coconut across the top.
8. Bake in the preheated oven until the top is set and lightly golden, about 25–30 minutes. Let rest 5 minutes before garnishing with fresh cilantro leaves and serving warm.