Entree: Kiribati – National Cuisine – Te Ika (The Fish)

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

Additional 2 min

Total 32 min

Ingredients

- 4 reef fish fillets (snapper, trevally, or skipjack), approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1–2 bird’s eye chilies, sliced (optional)
- 2 medium tomatoes, diced
- 1 cup (240 ml) coconut cream (or thick coconut milk)
- 1/2 cup (120 ml) water
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or local herb (optional)
- Cooked pulaka, taro, breadfruit, or rice for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the fish fillets dry and season both sides lightly with 1/2 tsp (2.5 g) salt and a few grinds of black pepper; set aside to rest 10 minutes.
2. Heat 2 tbsp (30 ml) vegetable oil in a large sauté pan over medium heat. Add the sliced onion and cook until soft and translucent, about 5–7 minutes.
3. Add the minced garlic and sliced chilies (if using) and cook 30–60 seconds until fragrant. Stir in the diced tomatoes and cook until they begin to break down, about 3–4 minutes.
4. Pour in 1 cup (240 ml) coconut cream and 1/2 cup (120 ml) water, bring the mixture to a gentle simmer, and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper. Simmer 3–4 minutes so flavors meld.
5. Gently nestle the fish fillets into the coconut sauce, spooning sauce over the tops so they are partially submerged. Reduce heat to low, cover, and simmer gently until the fish is opaque and flakes easily, about 8–10 minutes depending on thickness.
6. Taste the sauce and adjust seasoning with additional salt, pepper, and lime juice (use remaining 1–1.5 tbsp (15–20 ml) lime juice) to brighten the flavors.
7. Remove from heat, scatter 2 tbsp (8 g) chopped cilantro or a local herb over the fish, and let sit 2 minutes.
8. Serve the Te Ika hot with cooked pulaka, taro, breadfruit, or steamed rice, spooning plenty of coconut sauce over the accompaniment.

1. Pat the fish fillets dry and season both sides lightly with 1/2 tsp (2.5 g) salt and a few grinds of black pepper; set aside to rest 10 minutes.
2. Heat 2 tbsp (30 ml) vegetable oil in a large sauté pan over medium heat. Add the sliced onion and cook until soft and translucent, about 5–7 minutes.
3. Add the minced garlic and sliced chilies (if using) and cook 30–60 seconds until fragrant. Stir in the diced tomatoes and cook until they begin to break down, about 3–4 minutes.
4. Pour in 1 cup (240 ml) coconut cream and 1/2 cup (120 ml) water, bring the mixture to a gentle simmer, and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper. Simmer 3–4 minutes so flavors meld.
5. Gently nestle the fish fillets into the coconut sauce, spooning sauce over the tops so they are partially submerged. Reduce heat to low, cover, and simmer gently until the fish is opaque and flakes easily, about 8–10 minutes depending on thickness.
6. Taste the sauce and adjust seasoning with additional salt, pepper, and lime juice (use remaining 1–1.5 tbsp / 15–20 ml lime juice) to brighten the flavors.
7. Remove from heat, scatter 2 tbsp (8 g) chopped cilantro or a local herb over the fish, and let sit 2 minutes.
8. Serve the Te Ika hot with cooked pulaka, taro, breadfruit, or steamed rice, spooning plenty of coconut sauce over the accompaniment.