Coconut Fish is a traditional Nauruan recipe for the classic casserole of fish stewed in a coconut milk base with cherry tomatoes. The full recipe is presented here and I hope you enjoy this classic Nauruan version of: Coconut Fish.
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Ingredients:
4 pieces of firm white fish fillets
1 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 tsp ginger, grated
1 green chilli, finely chopped
250ml coconut milk
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp fresh lime juice
1 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
100g cherry tomatoes, halved
Fresh coriander for garnish
Salt and freshly-ground black pepper, to taste
Method:
Cut the fish fillets into large chunks then season with salt and pepper before setting aside.
Heat the vegetable oil in a large heavy-based frying pan or skillet over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the skillet. Cook for about 2-3 minutes, until the onion is translucent.
Stir in the turmeric powder, ground cumin, and ground coriander. Cook for an additional minute until the spices are fragrant.
Add the finely-chopped green chilli and cook for 2 minutes.
Pour in the coconut milk, fish sauce, and soy sauce. Stir to combine and bring to a gentle simmer.
Gently place the fish fillets into the pan. Spoon some of the sauce over the fish. Cover and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
Garnish with fresh coriander and serve hot with steamed rice or bread.
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