Coconut Fish (Nauru)
Main Dish • Coconut Milk, Fish, Fruit, Herbs & Spices, Juice, Seafood
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Ingredients
- 500 g (1 lb) firm white fish fillets
- (snapper, mahi‑mahi, grouper, or similar)
- 1 cup coconut milk (fresh or canned)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro or parsley, for garnish (optional)
- Traditional serving suggestions: steamed rice, taro, or breadfruit.
Directions
- Prepare the fish
- Rinse the fish fillets under cold water and pat dry. Cut into large pieces if the fillets are thick. Season lightly with salt and pepper.
- Sauté aromatics
- Heat the vegetable oil in a wide pan over medium heat. Add the chopped onion and cook until soft and translucent. Add the garlic and sauté for about 30 seconds, until fragrant.
- Add spices
- In a small bowl, mix the turmeric, cumin, and coriander. Add this spice mixture to the pan and stir continuously for about 1 minute to release the aromas.
- Add coconut milk
- Pour the coconut milk into the pan and bring it to a gentle simmer. Season with salt and pepper. Do not allow the coconut milk to boil rapidly.
- Cook the fish
- Carefully place the fish into the simmering coconut milk, ensuring it is mostly submerged. Cover the pan and cook over low heat for 10–15 minutes, until the fish is opaque and flakes easily. Avoid stirring to keep the fish intact.
- Finish and serve
- Taste and adjust seasoning if needed. Transfer the fish to a serving dish, spoon the coconut sauce over the top, and garnish with fresh herbs if using. Serve hot.
Notes
- Authenticity note
- This gentle simmering method reflects traditional Nauruan home cooking, where fish and coconut are cooked simply to highlight freshness rather than heavily spiced or fried preparations.
