Entree: Norfolk Island – Pilhi (Fish and cassava dumplings in coconut broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) firm white fish fillets (e.g., snapper or barramundi), boneless, cut into 1-in (2.5 cm) chunks
- 1 1/2 cups (180 g) grated cassava (yuca), packed
- 2 cups (480 ml) full-fat coconut milk
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 3 cloves garlic, approx. 9 g, minced
- 1 tbsp (15 ml) lime juice
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 ml) vegetable oil (or coconut oil)
- 1 small red chili, approx. 10 g, minced (adjust to taste)
- 2 tbsp (8 g) fresh cilantro (or island parsley), chopped
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper

Instructions

1. Make the cassava dumplings: squeeze excess moisture from the grated cassava in a clean cloth, then combine in a bowl with 1/4 cup (60 ml) coconut milk, 1/4 tsp (1 g) salt, and the turmeric to form a sticky dough; shape into 12–16 small dumplings (about 1 in / 25 g each).
2. Heat the oil in a medium pot over medium heat; sauté the chopped onion and garlic until translucent, about 3–4 minutes. Add the minced chili and cook 1 minute more.
3. Pour in the remaining coconut milk and bring to a gentle simmer. Add the fish chunks, cover, and simmer 3–5 minutes until they begin to flake.
4. Carefully add the cassava dumplings to the simmering broth, cover, and cook 8–10 minutes until dumplings are cooked through and fish is tender.
5. Stir in the lime juice and chopped cilantro; taste and adjust salt and pepper. Serve Pilhi hot, traditionally with boiled root vegetables or steamed rice.