Entree: Kiribati – Southern Culinary Region – Te Koa (Fish cooked in a rich coconut sauce with breadfruit and taro)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 whole snapper or reef fish, cleaned, scaled and gutted, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium yellow onion, thinly sliced, about 1 cup (150 g)
- 3 cloves garlic, minced, about 9 g
- 1 small red chili, seeded and sliced (optional)
- 2 cups (480 ml) full-fat coconut milk
- 2 cups (300 g) cooked breadfruit, cut into 1-inch (2.5 cm) chunks
- 1 cup (150 g) cooked taro root, diced
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) sea salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fish sauce or soy sauce (optional, for depth)
- 2 tbsp (8 g) chopped fresh cilantro or local herbs for garnish

Instructions

1. Rinse the fish, pat dry, and make 2–3 diagonal cuts on each side. Season inside and out with 1/2 tsp salt and 1/4 tsp pepper.
2. Heat the coconut oil in a large deep skillet or Dutch oven over medium-high heat. Sear the fish 2–3 minutes per side until lightly browned; remove and set aside.
3. Reduce heat to medium. Add the sliced onion, garlic, and chili to the pan and sauté until softened and translucent, about 4–5 minutes.
4. Pour in the coconut milk and bring to a gentle simmer. Stir in the breadfruit and taro, remaining salt, pepper, and fish sauce if using.
5. Return the seared fish to the pan, spooning the coconut sauce over it. Cover and simmer gently until fish is cooked through and vegetables are warmed and tender, about 10–12 minutes (depending on fish thickness).
6. Stir in lime juice, adjust seasoning to taste, and remove from heat. Garnish with chopped cilantro or local herbs and serve hot with steamed rice or taro.
7. Leftovers: refrigerate in an airtight container up to 2 days and gently reheat over low heat to avoid curdling the coconut milk.