Whole reef fish scored, seasoned with salt and lime, and fried in coconut oil until the skin is shatteringly crisp and the flesh is moist and flaky.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval platter
Garnishes: lime wedges, fresh chili, sliced onion
Accompaniments: coconut rice, pickled vegetables
Instructions
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1
Score fish on both sides with diagonal cuts, 2cm apart.
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2
Rub fish inside and out with lime juice, salt, and pepper. Rest 10 minutes.
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3
Pat fish dry and dust lightly with cornstarch.
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4
Heat coconut oil in a deep skillet to 180°C (350°F).
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5
Fry fish 4-5 minutes per side until golden and crispy. Drain on paper towels.
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6
Serve immediately with fresh lime wedges and chili if desired.
Did You Know?
Marshallese children learn to identify over 200 species of reef fish by name, color, and behavior before they reach adulthood.
Chef's Notes
Equipment Tips
- deep skillet
- sharp knife
- tongs
- paper towels
Garnishing
lime wedges, fresh chili, sliced onion
Accompaniments
coconut rice, pickled vegetables
The Story Behind Ek Furai
Frying in oil became common in the Marshall Islands during the Japanese administration era. Marshallese cooks adapted the technique using coconut oil, creating a fusion of introduced cooking methods with locally caught reef fish that has become a daily staple across the atolls.
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