Tender fish fillets poached gently in creamy coconut milk with onion and garlic, a simple yet deeply satisfying everyday Marshallese comfort dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep communal bowl
Garnishes: green onions, lime wedge
Accompaniments: steamed rice, roasted breadfruit
Instructions
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1
Heat coconut oil in a pot and sauté onion and garlic until fragrant.
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2
Pour in coconut milk and water, bring to a gentle simmer.
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3
Season the broth with salt, pepper, and half the lime juice.
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4
Carefully add fish chunks in a single layer and cover.
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5
Poach gently for 10-12 minutes until fish is opaque and flakes easily.
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6
Finish with remaining lime juice and garnish with green onions.
Did You Know?
Marshallese families traditionally share fish stew from a single communal pot, with the eldest serving first.
Chef's Notes
Equipment Tips
- medium pot
- wooden spoon
- knife
Garnishing
green onions, lime wedge
Accompaniments
steamed rice, roasted breadfruit
The Story Behind Ek in Dren Ni
This coconut-poached fish embodies the essence of Marshallese home cooking — fresh reef fish, coconut, and very little else. Before imported seasonings arrived, Marshallese cooks relied on the natural sweetness of coconut and the brininess of fresh-caught fish to create deeply flavorful meals.
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