Coconut Fish with Taro — Micronesian Island Feast

Shopping list

• 600 g white fish fillets — snapper, grouper, or similar, cut into chunks

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• 400 g taro root — peeled and diced into 2cm cubes

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• 400 ml coconut milk — tinned or fresh

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• 3 cm ginger — peeled and finely grated

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• 2 piece lime — juiced

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• 3 piece spring onions — finely sliced

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• 1 tsp salt

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• 0.5 tsp chilli flakes — optional

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Step by step

1. 1

   Bring a large pot of salted water to the boil. Add the diced taro and cook for 12– 15 minutes until just tender when pierced with a knife. Drain well.

2. 2

   In a large, deep frying pan or saucepan, combine the coconut milk, grated ginger, lime juice, salt, and chilli flakes if using. Bring to a gentle simmer over medium heat.

3. 3

   Add the cooked taro to the coconut mixture and simmer for 5 minutes, stirring occasionally.

4. 4

   Gently nestle the fish chunks into the coconut sauce, making sure they are mostly submerged.

5. 5

   Cover and simmer gently for 8– 10 minutes, until the fish is opaque and flakes easily with a fork.

6. 6

   Remove from the heat and stir in the sliced spring onions.

7. 7

   Taste and adjust seasoning with more salt or lime juice if needed.

8. 8

   Serve hot in shallow bowls with steamed rice or breadfruit on the side.