I-Kiribati Coconut Marinated Fish
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The Tale of I-Kiribati Coconut Marinated Fish
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This raw fish dish, marinated in citrus and coconut cream, belongs to a wider Pacific Islander tradition of "cooking" fish through acid marination rather than heat, seen also in Fijian kokoda, Tahitian poisson cru, and Samoan oka. In Kiribati it makes practical use of the ocean's abundance in a place with limited fuel for cooking fires.
Ingredients
Scale:· 4 servings
- 500g fresh raw tuna or reef fish fillets, cubed
- 1 cup fresh lime or lemon juice
- 1 cup fresh coconut cream
- 1 small onion, thinly sliced
- 1 tomato, diced
- 1 cucumber, diced
- 1 chili pepper, minced (optional)
- Salt to taste
Instructions
- 1Cut the fresh fish into small, even cubes.
- 2Place the fish in a non-reactive bowl and pour over the lime juice, ensuring all pieces are submerged.
- 3Let the fish marinate in the citrus juice for about 20-30 minutes until the flesh turns opaque, stirring occasionally.
- 4Drain off most of the excess citrus juice, gently squeezing the fish.
- 5Fold in the fresh coconut cream, sliced onion, diced tomato, cucumber, and chili if using.
- 6Season with salt to taste and toss gently to combine.
- 7Chill briefly before serving, if desired.
- 8Serve as a refreshing main dish alongside rice or breadfruit.
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