Entree: Micronesia – Southern Culinary Region – Coconut Milk Fish (Fish simmered in a fragrant coconut milk sauce with island aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 lb (900 g) firm white fish fillets (snapper, reef fish, or similar), skinless and cut into large portions
- 2 tbsp (30 ml) coconut oil or neutral vegetable oil
- 1 small onion, thinly sliced, approx. 4 oz (115 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 tbsp (6 g) fresh ginger, grated
- 1–2 bird’s eye chiles, thinly sliced, or 1 jalapeño, seeded if desired
- 2 cups (480 ml) full-fat coconut milk
- 1/2 cup (120 ml) water
- 1 tsp (6 g) coarse salt, more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 2 tbsp (8 g) chopped fresh cilantro or chopped island herbs (if available)
- 1 tsp (5 ml) fish sauce or 1/2 tsp (3 g) additional salt, optional for deeper umami
- Lime wedges for serving
- Steamed rice or cooked taro for serving

Instructions

1. Pat the fish portions dry and season lightly with 1/2 tsp (3 g) of the salt and a pinch of pepper. Set aside.
2. Heat the coconut oil in a wide skillet or shallow saucepan over medium heat. Add the sliced onion and cook until softened and translucent, about 4–5 minutes.
3. Add the garlic, grated ginger, and sliced chiles and cook 1 minute until fragrant. If using fish sauce, add it now and stir.
4. Pour in the coconut milk and 1/2 cup (120 ml) water, bring to a gentle simmer, and taste. Add the remaining 1/2 tsp (3 g) salt and adjust pepper as needed.
5. Gently slide the fish into the simmering coconut broth in a single layer. Reduce the heat to low, cover partially, and simmer very gently until the fish is cooked through and flaky, about 6–10 minutes depending on thickness.
6. Remove from heat, stir in the lime juice and chopped cilantro, and let rest 1 minute. Spoon sauce over the fish.
7. Serve immediately with steamed rice or taro and lime wedges, passing extra chopped herbs and salt at the table.