Entree: Kiribati – Southern Culinary Region – Te Kai Ni Maaba (A Kiribati coastal baked fish cooked in creamy coconut with island starches)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 1/2 lb (680 g) firm white fish fillets (tuna, mahi-mahi, or reef fish), cut into large chunks
- 1 medium breadfruit, peeled and cut into 1–2 in (2.5–5 cm) cubes, about 2 lb (900 g)
- 1 1/2 cups (360 ml) coconut milk
- 1/2 cup (120 ml) coconut cream
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 medium tomato, chopped (about 6 oz / 170 g)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 pandan or banana leaves (optional, for wrapping) or foil as a substitute
- Fresh cilantro or local herbs for garnish

Instructions

1. Preheat oven to 350°F (175°C). If using breadfruit raw, boil the cubed breadfruit in lightly salted water for 10–12 minutes until just tender; drain and set aside. If using roasted breadfruit, cut into cubes and set aside.
2. Heat coconut oil in a skillet over medium heat. Sauté the onion until translucent, 4–5 minutes. Add garlic and tomato and cook 2–3 minutes until softened.
3. Add coconut milk and coconut cream to the skillet, bring to a gentle simmer, and season with sea salt and black pepper. Stir in lime juice.
4. Place a layer of breadfruit cubes in the bottom of an ovenproof baking dish or on a banana leaf. Arrange fish chunks over the breadfruit and pour the coconut mixture evenly over the fish.
5. Cover the dish with banana leaves or foil and bake in the preheated oven 20–25 minutes, until fish is opaque and flakes easily and flavors have melded.
6. Remove from oven, garnish with chopped cilantro or local herbs, and serve hot with extra lime wedges and boiled cassava or steamed rice if desired.