Entree: Kiribati – Southern Culinary Region – Te Koa (Fish cooked in a rich coconut sauce with breadfruit and taro)

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 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 whole snapper (selected example: red snapper), cleaned, scaled, and gutted, approximately 1 lb (450 g) each (estimated edible portion: 12 3/4 oz (360 g))
2 tbsp (30 ml) coconut oil
1 medium yellow onion, thinly sliced, about 1 cup (150 g)
3 cloves garlic, minced, about 5/16 oz (9 g)
1 small red chili, seeded and sliced (optional)
2 cups (480 ml) full-fat coconut milk
2 cups (300 g) cooked breadfruit, cut into 1-inch (2.5 cm) chunks (estimated edible portion: 10 5/8 oz (300 g))
1 cup (150 g) cooked taro root, diced (estimated edible portion: 5 1/4 oz (150 g))
1 tbsp (15 ml) fresh lime juice
1 tsp (5 g) sea salt, more to taste
1/2 tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) fish sauce (optional, for depth)
2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

2 whole snapper (selected example: red snapper), cleaned, scaled, and gutted, approximately 1 lb (450 g) each (estimated edible portion: 360 g)
2 tbsp (30 ml) coconut oil
1 medium yellow onion, thinly sliced, about 1 cup (150 g)
3 cloves garlic, minced, about 9 g
1 small red chili, seeded and sliced (optional)
2 cups (480 ml) full-fat coconut milk
2 cups (300 g) cooked breadfruit, cut into 1-inch (2.5 cm) chunks (estimated edible portion: 300 g)
1 cup (150 g) cooked taro root, diced (estimated edible portion: 150 g)
1 tbsp (15 ml) fresh lime juice
1 tsp (5 g) sea salt, more to taste
1/2 tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) fish sauce (optional, for depth)
2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

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

1. Rinse the fish and pat dry. Make 2–3 diagonal cuts on each side. Season the fish inside and out with 1/2 tsp (2.5 ml) of the salt and 1/4 tsp (1.25 ml) of the pepper.
2. Heat the coconut oil in a large deep skillet or Dutch oven over medium-high heat. Sear the fish for 2–3 minutes per side, until lightly browned. Remove and set aside.
3. Reduce the heat to medium. Add the onion, garlic, and optional chili to the pan. Sauté for 4–5 minutes, until softened and translucent.
4. Pour in the coconut milk and bring it to a gentle simmer. Stir in the breadfruit, taro, remaining salt and pepper, and fish sauce if using.
5. Return the seared fish to the pan and spoon coconut sauce over it. Cover and simmer gently for about 10–12 minutes, depending on the thickness of the fish, until cooked through and the breadfruit and taro are hot and tender.
6. Stir in the lime juice. Taste and adjust the seasoning, then remove the pan from the heat. Garnish with cilantro and serve hot, with steamed rice or taro if desired.
7. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat to help prevent the coconut milk from curdling.

1. Rinse the fish and pat dry. Make 2–3 diagonal cuts on each side. Season the fish inside and out with 1/2 tsp of the salt and 1/4 tsp of the pepper.
2. Heat the coconut oil in a large deep skillet or Dutch oven over medium-high heat. Sear the fish for 2–3 minutes per side, until lightly browned. Remove and set aside.
3. Reduce the heat to medium. Add the onion, garlic, and optional chili to the pan. Sauté for 4–5 minutes, until softened and translucent.
4. Pour in the coconut milk and bring it to a gentle simmer. Stir in the breadfruit, taro, remaining salt and pepper, and fish sauce if using.
5. Return the seared fish to the pan and spoon coconut sauce over it. Cover and simmer gently for about 10–12 minutes, depending on the thickness of the fish, until cooked through and the breadfruit and taro are hot and tender.
6. Stir in the lime juice. Taste and adjust the seasoning, then remove the pan from the heat. Garnish with cilantro and serve hot, with steamed rice or taro if desired.
7. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat to help prevent the coconut milk from curdling.