Entree: Kiribati – Southern Culinary Region – Te Kabubu (Whole fish steamed or baked in coconut cream and aromatic local leaves)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 2 whole reef fish (cleaned and gutted), approx. 1.25 lb (560 g) each
- 1 1/2 cups (360 ml) coconut cream
- 1 cup (160 g) ripe tomato, chopped
- 1 medium (about 6 oz) onion, sliced (170 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 small fresh chili, finely sliced (or to taste)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (6 g) sea salt, plus more to taste
- 1/2 tsp (1 g) ground turmeric
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 2–4 banana leaves or pandanus leaves for wrapping, or heavy-duty foil if unavailable
- Fresh cilantro or local greens for garnish
- Boiled taro or cooked breadfruit to serve (no measurement)

Instructions

1. Preheat oven to 375°F (190°C). If using banana leaves, briefly wilt them over an open flame or in a hot pan so they become pliable.
2. Rinse and pat the fish dry. Make 3 shallow diagonal scores on each side. Season inside and out with 1/2 tsp (3 g) salt and the turmeric.
3. In a skillet over medium heat, warm the oil and sauté the onion until translucent, about 4 minutes. Add garlic, ginger, and chili and cook 1 minute more. Stir in chopped tomato and cook until softened, about 4–5 minutes. Remove from heat and stir in the lime juice.
4. Place each fish on a piece of banana leaf. Spoon half the sautéed mixture into the cavity and spread remaining mixture over the top of the fish. Pour half of the coconut cream over each fish, reserving a few tablespoons to finish.
5. Wrap the fish tightly in banana leaves, folding ends to seal; tie with kitchen twine if needed. Place wrapped fish in a baking dish. If using foil, wrap tightly to keep steam in.
6. Bake for 30–40 minutes, depending on fish thickness, until flesh flakes easily and internal temperature reaches 145°F (63°C). Unwrap carefully to avoid steam.
7. Remove fish to a serving platter. Warm the reserved coconut cream and spoon over the fish, garnish with cilantro or local greens, and serve with boiled taro or breadfruit.