Entree: French Polynesia – Southern Culinary Region – Tamaaraa (Hearty Tahitian coconut fish and breadfruit stew simmered with aromatics and lime)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets (mahi-mahi or snapper), cut into 1-inch pieces
- 1 lb (450 g) breadfruit, peeled and diced (or substitute starchy potato if unavailable)
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) fish or chicken stock
- 2 tbsp (30 ml) coconut oil or neutral oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped, about 1.5 cups (360 g)
- 2 limes, juice only, about 3 tbsp (45 ml)
- 1 small hot pepper (optional), finely sliced
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the fish pieces dry, season lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp coconut oil in a large heavy pot over medium-high heat and sear the fish pieces 1–2 minutes per side until lightly browned but not fully cooked; remove and set aside.
2. In the same pot add remaining 1 tbsp oil, reduce heat to medium, and sauté the sliced onion until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Add diced breadfruit and chopped tomatoes to the pot; stir to combine. Pour in the stock and bring to a gentle simmer. Cover and cook 12–15 minutes until breadfruit is tender when pierced.
4. Stir in the coconut milk, hot pepper if using, remaining salt and pepper, and return the seared fish pieces to the pot. Simmer gently, uncovered, 6–8 minutes more until fish is cooked through and flavors meld.
5. Remove from heat, stir in lime juice, adjust seasoning to taste, and let rest 2 minutes. Garnish with chopped cilantro or parsley and serve warm with steamed rice or cassava.