Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Ika (Coconut-marinated grilled whole island fish served with boiled taro and a coconut 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 30 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

2 whole reef fish (snapper, trevally, or similar), approx. 10 oz (280 g) each, gutted and scaled (estimate: Snapper is a practical example of the stated reef fish choices. Estimated edible raw flesh is 50% of the stated gross weight; preserve the original 560 g gross weight.)
240 ml (about 240 g) coconut milk
1/2 cup (120 ml; about 40 g) freshly grated coconut
45 ml (about 45 g) fresh lime juice
30 ml (about 27 g) coconut oil
5 g sea salt, plus an unspecified amount to taste
1 g ground turmeric
1 g freshly ground black pepper
1 medium onion, thinly sliced (about 110 g edible portion)
2 cloves garlic, minced (about 6 g)
1 tbsp (15 ml; about 6 g) finely grated fresh ginger
240 ml (240 g) water, divided between boiling taro and thinning sauce
454 g peeled taro root, cut into 2.5–5 cm pieces
4 large banana leaves for wrapping
60 g young taro leaves, roughly chopped (optional)
1 small hot pepper, whole or sliced (optional; about 10 g)
Lime wedges for serving (about 1 lime, 67 g edible portion) (estimated edible portion: 67 g)

Instructions

1. 1. Whisk together the coconut milk, grated coconut, lime juice, coconut oil, salt, turmeric, black pepper, garlic, and ginger to make the marinade.
2. 2. Score each fish on both sides. Rub some marinade into the cavity and cuts, place the fish in a shallow dish, cover with the remaining marinade, and refrigerate for 30–60 minutes.
3. 3. Put the taro in a pot, cover with water, add a pinch of salt, and bring to a boil. Reduce the heat and simmer for 20–30 minutes, until tender when pierced. Drain and keep warm.
4. 4. If using banana leaves, briefly pass them over an open flame or hot pan to soften. Lay out one leaf per fish and place some sliced onion and chopped taro leaves in the center. Set one marinated fish on top, spoon on a little marinade, and add the optional hot pepper. Fold the leaf around the fish to enclose it. Use foil instead if needed.
5. 5. Grill the packets over medium heat, or bake them on a rimmed sheet at 200°C, for 12–18 minutes, until the fish is opaque throughout and flakes easily. Alternatively, oil the grill and cook the fish directly for 5–7 minutes per side.
6. 6. While the fish cooks, put the remaining marinade and 120 ml water in a small saucepan. Simmer for 5–7 minutes, stirring, until hot and slightly reduced. Adjust salt or lime to taste.
7. 7. Serve each fish with boiled taro and greens. Spoon the warm coconut sauce over the fish and serve with lime wedges.