Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Ura Ma Te Ika (Baked coconut-taro and breadfruit casserole with roasted reef fish)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 5 min

Total 1 hr 35 min

Ingredients

- 2 whole reef fish, about 1 lb (450 g) each, cleaned and gutted
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (2 g) grated fresh ginger
- 2 cups (480 ml) thick coconut cream (from about 1 can or 1 fresh coconut)
- 1 cup (240 ml) thin coconut milk (from about 1 can or fresh extraction)
- 2 cups (400 g) taro, peeled and sliced 1/4-inch (0.6 cm) thick
- 2 cups (300 g) ripe breadfruit or breadnut, peeled and sliced 1/4-inch (0.6 cm) thick
- 1 small ripe pandanus or 1 tbsp (15 ml) brown sugar (optional, for subtle sweetness)
- 1 tsp (5 g) turmeric (optional, for color)
- 1 cup (240 ml) water or fish stock
- 2 banana leaves or foil sheets for lining (optional)
- Fresh chopped cilantro or island basil for garnish (to taste)

Instructions

1. Preheat the oven to 375°F (190°C). Rinse the fish and pat dry; fillet if preferred, reserving whole bones for stock or discard.
2. Marinate the fish briefly with lime juice, 1/2 tsp (2.5 g) salt, and 1/4 tsp (0.75 g) pepper; set aside while preparing vegetables.
3. In a skillet, heat coconut oil over medium heat. Sauté sliced onion until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute more until fragrant.
4. Stir in coconut cream, coconut milk, water or stock, turmeric (if using), and pandanus or brown sugar (if using). Simmer gently 5 minutes to meld flavors; taste and adjust salt.
5. Arrange a layer of taro slices in the bottom of a generous baking dish lined with banana leaf or foil. Pour a little coconut mixture over the taro, then add a layer of breadfruit. Repeat to use up slices, leaving room for the fish on top.
6. Nestle the whole fish or fish fillets atop the layered taro and breadfruit. Pour remaining coconut sauce evenly over everything so the vegetables are partially submerged.
7. Cover the dish tightly with foil or banana leaf and bake for 45–55 minutes, until taro and breadfruit are tender and fish is opaque and flakes easily. If using whole fish, check for doneness near the thickest part.
8. Remove cover and bake 5–10 minutes more to slightly reduce sauce and brown the top, if desired. Allow to rest 5 minutes.
9. Garnish with chopped cilantro or island basil and serve hot with steamed rice or cassava on the side.
10. Leftovers keep refrigerated for 2 days and reheat gently on the stovetop to avoid breaking the fish apart.