Likwatang — Marshallese Coconut Fish Soup

Shopping list

• 400 g firm white fish fillets — such as snapper or grouper, cut into chunks

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• 400 ml coconut milk

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• 200 ml water

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• 2 piece lime — juiced

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• 1 piece fresh green chilli — sliced

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• 1 piece onion — thinly sliced

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• 2 clove garlic cloves — sliced

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• 15 g fresh ginger — peeled and sliced

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• 1 tsp salt

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• 2 piece spring onions — sliced, for garnish

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• 400 g cooked white rice — to serve

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Step by step

1. 1

   In a medium saucepan, combine the coconut milk and water. Add the onion, garlic, ginger, chilli and salt.

2. 2

   Bring to a gentle simmer over medium heat and cook for 5 minutes, allowing the aromatics to infuse the broth.

3. 3

   Add the fish chunks and lime juice. Reduce the heat to low and poach gently for 6– 8 minutes, until the fish is just cooked through and flakes easily. Do not boil vigorously or the fish will toughen.

4. 4

   Taste and adjust the seasoning, adding more lime juice or salt as needed. The broth should be fragrant, tangy and lightly spiced.

5. 5

   Divide the cooked rice among four bowls. Ladle the fish and coconut broth over the rice.

6. 6

   Garnish with sliced spring onions and serve immediately, with extra lime wedges on the side if desired.