Entree: Kiribati – Southern Culinary Region – Te Katin (Coconut-braised island fish with breadfruit and taro)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
22 min
Total
37 min
Ingredients
- 1 1/2 lb (680 g) firm white reef fish or tuna, cut into 1 1/2–2 in (4–5 cm) chunks
- 2 cups (480 ml) coconut cream
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1 cup (150 g) ripe breadfruit, peeled and cut into 1 in (2.5 cm) cubes
- 1 cup (150 g) taro, peeled and cut into 1 in (2.5 cm) cubes
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 2 green chilies, sliced (mild or hot to taste)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) grated fresh ginger
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or local leaf herb for garnish
- Banana leaves for lining or wrapping if available
Instructions
1. Rinse the fish pieces and pat dry. Season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper; set aside.
2. In a large heavy pot or deep skillet, heat coconut oil over medium heat. Add sliced onion and sauté until softened and translucent, about 5–7 minutes.
3. Add garlic and grated ginger; cook 1 minute until fragrant. Stir in chopped tomatoes and chilies and cook 3–4 minutes until tomatoes begin to break down.
4. Add breadfruit and taro cubes to the pot and pour in coconut milk and coconut cream. Bring to a gentle simmer, cover, and cook 10–12 minutes until the root vegetables begin to soften.
5. Gently nestle the fish pieces into the simmering coconut mixture, spooning sauce over the fish. Cover and simmer gently 8–10 minutes until fish is cooked through and flakes easily.
6. Stir in lime juice and adjust seasoning with remaining salt and pepper. If using banana leaves, line a serving bowl and transfer the stew onto them for a traditional presentation.
7. Garnish with chopped cilantro and serve hot with steamed breadfruit, taro, or rice.
