Entree: Kiribati – Southern Culinary Region – Te Boi (Island-style baked fish in coconut cream wrapped and steamed in leaves)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (454 g) firm white fish fillets (tuna, mahi-mahi, or similar), skin removed
- 1 cup (240 ml) coconut cream
- 1 medium (about 110 g) onion, thinly sliced
- 1 small (about 20 g) fresh red chili, thinly sliced (adjust to taste)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) sea salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) turmeric (optional, for color)
- 1 tbsp (15 ml) vegetable oil or coconut oil
- 2-4 banana leaves or large collard leaves for wrapping, or foil if unavailable
- 2 tbsp (30 ml) chopped fresh cilantro or local herbs for garnish

Instructions

1. Pat the fish fillets dry and cut into serving pieces if large. Place in a shallow bowl and sprinkle with lime juice, salt, and pepper; let sit 10 minutes.
2. In a small skillet, heat the oil over medium heat. Add garlic and sliced onion and sauté until softened and translucent, about 3–4 minutes. Stir in the chili and turmeric and cook 30 seconds more.
3. Remove from heat and stir in the coconut cream. Taste and adjust salt; the mixture should be mildly seasoned and creamy.
4. Lay a banana leaf (or foil) flat and place a portion of fish on it. Spoon the coconut-onion mixture evenly over the fish. Fold the leaf to enclose the parcel and secure with kitchen twine or fold the foil tightly.
5. Preheat oven to 375°F (190°C). Place parcels on a baking tray and bake 20–25 minutes, until fish is opaque and flakes easily. Alternatively, steam parcels in a steamer for 18–22 minutes.
6. Carefully unwrap parcels (watch for hot steam). Garnish with chopped cilantro and serve immediately with steamed rice or boiled root vegetables.