Tuvaluan Fish in Coconut Cream
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The Tale of Tuvaluan Fish in Coconut Cream
This dish of reef fish simmered in coconut cream reflects an everyday pairing central to Tuvalu's atoll diet, where fish and coconut are the most reliable local resources. Like much Tuvaluan home cooking, it has no documented single origin.
Ingredients
Scale:· 4 servings
- 600g fresh reef fish fillets, cubed
- juice of 3 limes
- 1 onion, sliced
- 1 cup coconut cream
- 1 tomato, diced
- 1 green chili, sliced, salt to taste
Instructions
- 1Place the cubed fish in a bowl and pour over the lime juice, tossing to coat evenly.
- 2Let the fish marinate briefly, about 10-15 minutes, until the flesh turns slightly opaque.
- 3Heat a pan over medium heat and add the marinated fish along with its juices.
- 4Add the sliced onion and diced tomato, and cook gently for a few minutes.
- 5Pour in the coconut cream and simmer gently until the fish is fully cooked and the sauce has slightly thickened, about 8-10 minutes.
- 6Stir in the sliced chili and season with salt to taste.
- 7Serve hot with steamed rice or boiled pulaka.
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