Coconut Cream Fish

Name: Coconut Cream Fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Nauruan
Ingredients: 600g white fish fillets; 2 cups coconut cream; 1 onion, sliced; 2 limes, juiced; Salt to taste; 1 tsp garlic, minced; 1 green onion, sliced; 1/4 tsp pepper

Coconut Cream Fish (KOH-koh-nut kreem fish)

Fish Poached in Coconut Cream

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 360 kcal

Fish fillets gently poached in thick coconut cream with onion and lime. Rich and silky.

Nutrition & Info

Protein 30.0g

Carbs 6.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

pot spatula

Presentation Guide

Vessel: deep plate

Garnishes: green onion

Accompaniments: steamed rice

Ingredients

600g white fish fillets
2 cups coconut cream
1 onion, sliced
2 limes, juiced
Salt to taste
1 tsp garlic, minced
1 green onion, sliced
1/4 tsp pepper

Instructions

1
Season fish with lime juice and salt.
2
Heat coconut cream in a pot with onion and garlic.
3
When simmering, add fish fillets.
4
Cook gently 12 minutes until fish is flaky.
5
Season with pepper and more lime if needed.
6
Garnish with green onion and serve.

💡

Did You Know?

Coconut cream is extracted by grating coconut flesh and squeezing it through cloth, a skill every Nauruan learns young.

Chef's Notes

Equipment Tips

pot
spatula

Garnishing

green onion

Accompaniments

steamed rice

The Story Behind Coconut Cream Fish

Combining fish with coconut cream is one of the oldest cooking techniques in Nauru, predating any foreign contact. The island's coconut palms provide abundant cream year-round.

This gentle poaching method preserves the delicate texture of reef fish while enriching it with creamy coconut.

The dish represents pure Nauruan cooking in its simplest, most traditional form.

🕐 Traditionally enjoyed dinner 📜 Origins: Ancient

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