Kiribati Te Bua Toro Coconut Fish Stew

Ingredients

• 12 oz white fish fillets, cut into large chunks
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, sliced
• 2 ripe tomatoes, diced
• 1 cup fish stock or water
• 1 1/2 cups rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Pat the fish dry and season it with half the salt and half the lime juice. Refrigerate it while the broth cooks.
3. Heat the oil in a wide pan over medium heat and cook the onion for 5 minutes until soft, then add the garlic, ginger, and chili for 30 seconds.
4. Add the tomatoes and cook for 6 minutes, pressing them down, until they collapse into a loose sauce.
5. Pour in the stock and simmer for 5 minutes to concentrate it, then add the coconut milk and bring back to the barest simmer, with only the occasional bubble breaking the surface.
6. Slide in the fish chunks in a single layer and poach for 5 to 7 minutes, without stirring, until they turn opaque, flake at a fork, and reach 145F (63C).
7. Stirring at this stage breaks the fish into shreds, so shake the pan gently instead if you need to move things.
8. Take the pan off the heat, stir in the remaining lime juice, adjust the salt, and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.