Te Bua

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.
8. 8 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.