Entree: Kiribati – Southern Culinary Region – Te Ika (Whole island-style fish cooked with coconut milk, root vegetables, and island herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 whole reef fish (red snapper or trevally), cleaned and scaled, about 2 lb (900 g)
- 1 lb (450 g) taro, peeled and cut into 1-inch (2.5 cm) pieces
- 1 medium onion, thinly sliced
- 3 cloves garlic, crushed
- 1 tbsp (15 ml) fresh ginger, finely grated
- 1 can 14 oz (400 ml) coconut milk
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 small chili (optional), sliced
- 2 tbsp (30 ml) fresh cilantro or local island herb, chopped
- 2 pandan leaves or 2 bay leaves (optional, for aroma)

Instructions

1. Preheat the oven to 375°F (190°C). Rinse the fish and pat dry; score each side of the fish with 2–3 diagonal cuts. Season inside and out with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper.
2. In a bowl, mix garlic, ginger, lime juice, and 1 tbsp (15 ml) oil. Rub half the mixture into the fish cavity and under the skin where possible; reserve the rest for the vegetables.
3. In a roasting pan or large piece of heavy-duty foil, arrange the taro pieces and sliced onion. Toss with the remaining garlic-ginger mixture, remaining oil, 1/2 tsp (2.5 g) salt, and the sliced chili if using. Tuck pandan or bay leaves among the taro if available.
4. Place the fish on top of the taro and pour the coconut milk evenly over the fish and vegetables. Sprinkle cilantro over the top.
5. Cover tightly with foil (or lid) and bake for 30–35 minutes, until the taro is tender and the fish flakes easily with a fork. If the fish is larger than 2 lb (900 g), extend baking by 8–10 minutes.
6. Remove from oven, let rest 5 minutes, then transfer carefully to a serving platter. Spoon the coconut-taro sauce over the fish and serve immediately with lime wedges and steamed rice or breadfruit.