Coconut Cream Fish

Name: Coconut Cream Fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tuvaluan
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 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

Presentation Guide

Vessel: plate

Garnishes: green onion

Accompaniments: coconut 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 and salt.
2
Heat coconut cream with onion and garlic.
3
Add fish fillets when simmering.
4
Cook 12 minutes until flaky.
5
Season with pepper and lime.
6
Garnish with green onion.

💡

Did You Know?

Coconut cream is made fresh daily on Tuvalu by grating and squeezing coconut flesh.

Chef's Notes

Equipment Tips

Garnishing

green onion

Accompaniments

coconut rice

The Story Behind Coconut Cream Fish

Poaching fish in coconut cream is one of the oldest Tuvaluan cooking techniques. The abundant coconut palms on every atoll provide endless cream.

This gentle method produces incredibly tender fish in a silky sauce.

The dish represents pure Tuvaluan cooking in its simplest form.

🕐 Traditionally enjoyed dinner 📜 Origins: Ancient

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