Entree: Kiribati – Southern Culinary Region – Te Nia (Baked reef fish in rich coconut sauce with taro and local seasonings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole reef fish, cleaned and scaled, about 2 lb (900 g)
- 1 lb (450 g) taro, peeled and cut into 1-inch (2.5 cm) pieces
- 1 cup (240 ml) coconut cream
- 1 cup (240 ml) coconut milk
- 1 medium onion, thinly sliced
- 3 cloves (approx. 9 g) garlic, crushed
- 1 tbsp (15 ml) grated fresh ginger
- 1–2 fresh red chilies, sliced (optional)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) sea salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (15 g) toasted shredded coconut (optional, for garnish)
- Banana leaves or parchment for wrapping (optional)

Instructions

1. Preheat oven to 375°F (190°C). If using banana leaves, soften them briefly over a flame or in hot water so they bend without tearing.
2. Pat the fish dry and season cavity and exterior with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. If desired, stuff the cavity with a few slices of onion and a little ginger.
3. In a skillet over medium heat, warm 2 tbsp (30 ml) vegetable oil. Sauté the sliced onion until translucent, about 4–5 minutes. Add garlic and grated ginger and cook 1 minute until fragrant.
4. Add the taro pieces to the skillet and stir to coat in the aromatics for 2–3 minutes. Pour in 1 cup (240 ml) coconut milk and bring to a gentle simmer; cook 5 minutes so taro begins to soften. Stir in lime juice, remaining salt and pepper, and sliced chilies if using.
5. If using banana leaves or parchment, lay a leaf on a baking tray. Spoon the taro and coconut mixture onto the leaf, place the fish on top, and drizzle with the remaining 1 cup (240 ml) coconut cream. Fold the leaf or wrap the fish to make a sealed parcel; if not using leaves, use a covered baking dish and pour the coconut cream over the fish and taro.
6. Bake in the preheated oven for 25–35 minutes, until the fish flakes easily with a fork and taro is tender. Cooking time depends on fish size; a 2 lb (900 g) fish will be done nearer 25–30 minutes.
7. Remove from oven, open the parcel, and spoon sauce over the fish. Garnish with toasted shredded coconut if desired and serve immediately with steamed rice or boiled breadfruit.