Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Mwakoro (Baked island-style whole fish simmered in coconut cream with breadfruit and root taro)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Reef snapper, whole and gutted: 1 lb 15 3/4 oz (900 g) gross; estimated 15 7/8 oz (450 g) cooked edible fish (assumption: about half the gutted whole-fish weight is edible cooked flesh).
Breadfruit, peeled and cubed: 1 lb 15 3/4 oz (900 g) edible weight. (estimated edible portion: 1 lb 15 3/4 oz (900 g))
Taro root, peeled and cubed: 15 7/8 oz (450 g) edible weight. (estimated edible portion: 15 7/8 oz (450 g))
Coconut cream: 1 cup (240 ml) (approximately 8 1/2 oz (240 g)).
Coconut milk: 1/2 cup (120 ml) (approximately 4 1/4 oz (120 g)).
Coconut oil: 2 tbsp (30 ml) (approximately 1 oz (28 g)).
Red onion, sliced: 3 7/8 oz (110 g) edible weight.
Garlic, minced: 0.21 oz (6 g).
Fresh chili, chopped: 0.18 oz (5 g) (optional). (estimated edible portion: 0.18 oz (5 g))
Lime juice and zest: 2 1/8 oz (60 g) juice plus 0.14 oz (4 g) zest (from 2 limes).
Sea salt: 0.35 oz (10 g).
Black pepper, ground: 0.071 oz (2 g).
Banana leaves: 2 sheets, used as a cooking wrapper and not counted as edible; heavy foil may be used instead.
Fresh herbs, chopped: 0.35 oz (10 g) (optional garnish). (estimated edible portion: 0.35 oz (10 g))

Show original ingredient measurements

Reef snapper, whole and gutted: 900 g gross; estimated 450 g cooked edible fish (assumption: about half the gutted whole-fish weight is edible cooked flesh).
Breadfruit, peeled and cubed: 900 g edible weight. (estimated edible portion: 900 g)
Taro root, peeled and cubed: 450 g edible weight. (estimated edible portion: 450 g)
Coconut cream: 240 ml (approximately 240 g).
Coconut milk: 120 ml (approximately 120 g).
Coconut oil: 30 ml (approximately 28 g).
Red onion, sliced: 110 g edible weight.
Garlic, minced: 6 g.
Fresh chili, chopped: 5 g (optional). (estimated edible portion: 5 g)
Lime juice and zest: 60 g juice plus 4 g zest (from 2 limes).
Sea salt: 10 g.
Black pepper, ground: 2 g.
Banana leaves: 2 sheets, used as a cooking wrapper and not counted as edible; heavy foil may be used instead.
Fresh herbs, chopped: 10 g (optional garnish). (estimated edible portion: 10 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 200°C. Pat the gutted snapper dry. Rub it inside and out with 0.18 oz (5 g) of the salt, 0.035 oz (1 g) of the black pepper, and some of the lime zest.
2. Toss the cubed breadfruit and taro with the coconut oil, remaining 0.18 oz (5 g) salt and 0.035 oz (1 g) pepper, onion, garlic, and chili if using.
3. Line a baking tray with banana leaves or heavy foil. Arrange half of the breadfruit and taro on the lining, place the fish on top, and spoon the coconut cream and coconut milk over the fish and vegetables.
4. Squeeze the lime juice over the ingredients. Cover with the remaining breadfruit and taro, then fold the leaves or foil closed to seal the parcel.
5. Bake for 35–45 minutes, until the fish is cooked through and the root vegetables are tender. Rest for 5 minutes before opening. Serve with the cooked coconut sauce and garnish with fresh herbs if desired.

1. Preheat the oven to 200°C. Pat the gutted snapper dry. Rub it inside and out with 5 g of the salt, 1 g of the black pepper, and some of the lime zest.
2. Toss the cubed breadfruit and taro with the coconut oil, remaining 5 g salt and 1 g pepper, onion, garlic, and chili if using.
3. Line a baking tray with banana leaves or heavy foil. Arrange half of the breadfruit and taro on the lining, place the fish on top, and spoon the coconut cream and coconut milk over the fish and vegetables.
4. Squeeze the lime juice over the ingredients. Cover with the remaining breadfruit and taro, then fold the leaves or foil closed to seal the parcel.
5. Bake for 35–45 minutes, until the fish is cooked through and the root vegetables are tender. Rest for 5 minutes before opening. Serve with the cooked coconut sauce and garnish with fresh herbs if desired.