Entree: Kiribati – Southern Culinary Region – Te Nia (Baked reef fish in rich coconut sauce with taro and local seasonings)

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 40 min

Total 1 hr

Ingredients

1 whole cleaned and scaled reef fish, 900 g gross (snapper is a practical catalog example); estimated edible raw flesh: 450 g
450 g peeled taro, cut into 2.5 cm pieces (estimated edible portion: 450 g)
240 ml coconut cream
240 ml coconut milk
1 medium onion, thinly sliced (about 110 g edible portion)
9 g garlic, crushed
15 g fresh ginger, grated (about 15 ml)
1–2 fresh red chilies, sliced (optional; about 10 g total)
15 ml lime juice
5 g sea salt, or to taste
1.2 g ground black pepper
30 ml vegetable oil (about 27 g)
15 g toasted shredded coconut (optional, for garnish) (estimated edible portion: 15 g)
Banana leaves or parchment for wrapping (optional; not consumed)

Instructions

1. 1. Heat the oven to 190°C. If using banana leaves, soften them briefly over a flame or in hot water until flexible.
2. 2. Pat the fish dry. Season its cavity and exterior with about half the salt and half the pepper. Optionally place a few onion slices and a little ginger in the cavity.
3. 3. Heat the vegetable oil in a skillet over medium heat. Add the remaining onion and cook for 4–5 minutes, until translucent. Add the garlic and remaining ginger; cook for 1 minute until fragrant.
4. 4. Add the taro and stir to coat. Pour in the coconut milk, bring to a gentle simmer, and cook for 5 minutes. Stir in the lime juice, remaining salt and pepper, and chilies if using.
5. 5. Place banana leaves on a baking tray, if using. Spoon the taro mixture onto the leaves and place the fish on top. Pour the coconut cream over the fish. Fold the leaves into a sealed parcel. If not using leaves, put the mixture and fish in a covered baking dish and pour the coconut cream over them.
6. 6. Bake for 25–35 minutes, until the fish flakes easily and the taro is tender. Check the fish and taro for doneness; timing varies with fish size and shape.
7. 7. Open the parcel or dish carefully and spoon sauce over the fish. Garnish with toasted shredded coconut, if using, and serve immediately.