Entree: Tuvalu – Grilled Fish with Coconut Sauce (Grilled whole or filleted fish served with a creamy coconut-based island sauce)

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 15 min

Additional 15 min

Total 40 min

Ingredients

- 2 whole snapper, gutted and scaled, approx. 1 lb (450 g) each
- 2 tbsp (30 ml) vegetable oil, plus more for grilling
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 small red chili, thinly sliced (optional)
- 1 small shallot, finely chopped, approx. 1 oz (28 g)
- 13.5 fl oz (400 ml) canned coconut milk
- 1/4 cup (60 ml) chicken or fish stock (optional; can use water)
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) brown sugar
- 2 tbsp (30 ml) fish sauce or to taste
- 2 tbsp (8 g) fresh cilantro or coriander leaves, chopped
- 1 lime, cut into wedges
- 2 banana leaves (optional for grilling)

Instructions

1. Pat the fish dry and rub both inside and out with 1 tbsp (15 ml) vegetable oil, 1 tbsp (15 ml) lime juice, 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper. Let rest 15 minutes.
2. Prepare the grill for medium-high heat. If using banana leaves, briefly pass them over the flame to soften and lay them on the grates; oil lightly.
3. Grill the fish 6–8 minutes per side (depending on thickness) until opaque and cooked through, basting once with a little oil. Remove and keep warm.
4. While fish grills, heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add shallot, garlic, ginger and sliced chili; sauté 2–3 minutes until fragrant and softened.
5. Stir in turmeric and brown sugar and cook 30 seconds. Add coconut milk and stock, bring to a gentle simmer and reduce 5–7 minutes until slightly thickened.
6. Whisk in fish sauce, remaining 1 tbsp (15 ml) lime juice and remaining 1/2 tsp (2.5 g) salt; taste and adjust seasoning.
7. Spoon the coconut sauce over the grilled fish, garnish with cilantro and lime wedges, and serve immediately with steamed taro, cassava, or rice.