Te Bua

Peel the breadfruit by cutting off the stem and base, then slicing away the tough outer skin with a sharp knife. Cut it in half, remove the spongy core, and chop the firm flesh into chunks about three centimetres across.

Place the breadfruit chunks in a medium pot, pour in the coconut cream and water, and add the sliced onion if using. Stir gently, then bring the liquid to a gentle simmer over medium heat.

Cook the breadfruit in the coconut cream for fifteen to twenty minutes, stirring occasionally to prevent sticking, until the chunks are soft enough to pierce easily with a fork but still hold their shape in the broth.

Season the fish fillets with salt and a squeeze of lime juice, then carefully lay them on top of the simmering breadfruit, nestling them into the coconut liquid so they are at least partially submerged.

Cover the pot with a lid, reduce the heat to low, and let the fish poach gently in the coconut steam for eight to ten minutes until the flesh turns opaque, flakes easily with a fork, and is cooked through.

Taste the coconut broth and adjust the salt and lime juice to achieve a clean, balanced flavour that highlights both the natural sweetness of the coconut and the fresh taste of the fish.

Carefully transfer the poached fish and breadfruit to shallow bowls using a slotted spoon, keeping the pieces intact, then ladle the rich coconut broth over the top until each bowl is generously filled.

Serve immediately as the essential daily meal of the I-Kiribati islands, where the combination of fresh reef fish, starchy breadfruit, and rich coconut cream has sustained atoll communities for generations.