Entree: Nauru – Roasted Breadfruit with Fish (Whole roasted breadfruit served alongside seasoned roasted fish with coconut and lime flavors)

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 1 hr

Additional 25 min

Total 1 hr 40 min

Ingredients

1 whole breadfruit (1,100 g gross; estimated 825 g edible after removing skin and core)
Vegetable oil, 2 tbsp (30 ml; about 27 g)
Salt, 1 tsp (5 ml; about 6 g), divided
Black pepper, 1/2 tsp (2.5 ml; about 1.2 g), divided
2 whole reef fish or small whole fish, gutted and scaled, approx. 1 lb (450 g) each (estimate: The stated weight is treated as gross weight of gutted, scaled whole fish. Snapper is an explicitly labelled practical example; cooked edible mass is estimated at 40% of gross weight after bones, head, and other inedible parts are excluded.)
Coconut milk, 1 cup (240 ml; about 240 g)
Garlic, 3 cloves (9 g), minced
Fresh ginger, grated, 1 tbsp (15 ml; about 6 g)
Red chili pepper, 1 small (about 10 g), thinly sliced (optional)
Lime juice, 2 tbsp (30 ml; about 30 g)
Soy sauce, 2 tbsp (30 ml; about 32 g)
Onion, 1 medium (150 g), thinly sliced
Banana leaves, 2 leaves, or large foil sheets, 2 sheets (optional, for wrapping; not counted as edible ingredients)
Fresh cilantro, chopped, 2 tbsp (about 2 g)
Lime wedges, for serving (about 1 lime; estimated 30 g edible portion)

Instructions

1. Preheat the oven to 220°C (425°F). Rinse and dry the breadfruit. Rub it with half the vegetable oil and half the salt. Place it on a baking sheet or directly on the oven rack.
2. Roast the breadfruit for 45–60 minutes, until the skin is charred in places and a knife reaches the center easily. Set aside until cool enough to handle, then remove the skin and core and cut the flesh into chunks.
3. In a bowl, combine the coconut milk, garlic, ginger, lime juice, soy sauce, remaining salt, and half the black pepper.
4. Pat the fish dry and score the sides. Rub with the remaining vegetable oil. Place the sliced onion and optional chili in the cavities or over the fish. Pour half the coconut mixture over the fish and let stand for 10–15 minutes.
5. Wrap each fish in a banana leaf or foil if desired and place on a baking sheet. Add the remaining coconut mixture to the parcels or over the fish. Bake at 220°C (425°F) for 18–25 minutes, until the fish is opaque and flakes easily.
6. Arrange the roasted breadfruit and fish on a platter. Spoon over the cooking juices, scatter with cilantro, and serve with lime wedges.