Entree: Micronesia – Southern Culinary Region – Kadon Pika (Spicy coconut milk stew of fish with onions, lime, and hot peppers)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets (mahi-mahi, snapper, or similar), cut into 1-inch pieces  
- 2 cups (480 ml) canned full-fat coconut milk  
- 1/2 cup (120 ml) water or light fish broth  
- 1 medium (about 150 g) yellow onion, thinly sliced  
- 3 cloves garlic, minced  
- 2 fresh hot chiles (bird's eye or similar), thinly sliced (adjust to heat preference)  
- 2 tbsp (30 ml) freshly squeezed lime juice (about 1 lime)  
- 1 tbsp (15 ml) fish sauce  
- 1 tsp (5 ml) soy sauce  
- 1 tbsp (15 ml) vegetable oil or coconut oil  
- 1/2 tsp coarse black pepper  
- Salt to taste  
- 2 tbsp (8 g) chopped fresh cilantro or culantro for garnish (optional)

Instructions

1. Heat the oil in a large skillet or shallow pot over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and sliced chiles and cook 1 minute until fragrant.  
2. Pour in the coconut milk and water (or broth) and bring to a gentle simmer. Add the fish sauce, soy sauce, black pepper, and a pinch of salt.  
3. Carefully add the fish pieces to the simmering coconut base, reduce heat to medium-low, and simmer gently until fish is opaque and cooked through, about 6–8 minutes depending on piece size. Avoid vigorous boiling so the milk does not separate.  
4. Remove from heat, stir in lime juice, taste and adjust seasoning with salt or additional fish sauce as needed. Garnish with chopped cilantro or culantro if using. Serve hot with steamed white rice.