Papua New Guinean Coconut Fish and Sweet Potato

Ingredients

• 1 tbsp coconut or vegetable oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 small sweet potato, cubed
• 1 can diced tomatoes
• 1 can light coconut milk
• 1/2 cup vegetable stock
• 1 tsp ground turmeric
• 450 g firm white fish, cut into chunks
• 2 cups chopped spinach
• 1 lime, juiced
• 2 tbsp chopped cilantro
• 1 cup cooked rice
• Salt and black pepper

Steps

1. Heat oil in a deep skillet and cook onion for 4 minutes. Add garlic, ginger, turmeric, salt, and pepper.
2. Add sweet potato, tomatoes, coconut milk, and stock. Simmer covered for 15 minutes until sweet potato is almost tender.
3. Slide fish chunks into the bubbling sauce in a single layer. Simmer gently for 5 to 7 minutes without stirring hard.
4. Check that fish is opaque, flakes easily, and reaches 63°C / 145°F; cook another minute or two only if needed.
5. Fold in spinach until wilted and season the sauce with lime juice.
6. Serve over hot rice with cilantro and a spoonful of coconut broth.

Allergen note: Contains fish and coconut; check stock for allergens.

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