Entree: Vanuatu – Simboro (Fish and root vegetable stew 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 15 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) firm white fish fillets, skinless (e.g., snapper or reef fish)
- 1 tbsp (15 ml) coconut oil
- 1 medium onion, thinly sliced (about 110 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) fresh ginger, grated
- 1 scotch bonnet or bird's eye pepper, seeded and chopped (use caution)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or fish stock
- 2 cups (300 g) cooked taro root, cubed
- 1 cup (150 g) cooked cassava (yuca), cubed
- 1 cup (30 g) local greens or spinach, chopped
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Pat fish fillets dry, cut into 1–1½ inch (2.5–4 cm) chunks and set aside. If using whole tubers, boil until tender, peel and cube to make the cooked taro and cassava.
2. Heat coconut oil in a medium pot over medium heat. Add onion and sauté until translucent, about 4–5 minutes. Stir in garlic, ginger, and chopped scotch bonnet and cook 1 minute until fragrant.
3. Pour in coconut milk and water (or fish stock) and bring to a gentle simmer. Add the cubed taro and cassava and simmer 8–10 minutes so the starches begin to thicken the broth.
4. Gently add fish chunks to the simmering stew, spooning broth over the pieces. Poach the fish until just cooked through, about 5–7 minutes depending on thickness.
5. Stir in chopped greens and lime juice, simmer 1–2 minutes until greens wilt. Season with salt and pepper, taste and adjust heat or acidity as needed.
6. Remove from heat and let rest 2 minutes. Serve hot in bowls as a main course, ladling plenty of broth over the fish and tubers.