Pohnpeian Pepper Fish with Taro

Ingredients

• 12 oz white fish fillets
• 1 1/4 lb taro or waxy potato, peeled and cubed
• 2 bell peppers, sliced
• 3 tbsp neutral oil, divided
• 1 small onion, sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 1/2 tsp coarsely ground black pepper
• 1/2 cup fish stock or water
• 4 cups greens, for steaming
• 3 limes, 1 juiced and 2 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Peel the taro under running water or in gloves, since the raw sap irritates skin, and cut it into even 1-inch cubes.
2. Boil the taro in well-salted water for 18 to 20 minutes, until completely tender to a knife. Taro must be fully cooked; undercooked it is harsh on the throat. Drain and keep warm.
3. Pat the fish completely dry and season it with the lime juice, half the salt, and half the black pepper.
4. Heat 2 tablespoons of the oil in a heavy skillet over medium-high heat until it shimmers, then sear the fillets, undisturbed, for 3 minutes, until the underside is golden and releases from the pan on its own.
5. Turn once and cook for 2 minutes more, until the flesh flakes and reaches 145F (63C). Lift the fish onto a plate.
6. Add the remaining oil, the onion, and the peppers to the pan and cook for 5 minutes over high heat, until softened with charred edges.
7. Add the garlic, ginger, and the rest of the black pepper for 30 seconds, then pour in the stock and scrape the pan, simmering for 2 minutes into a glossy sauce.
8. Steam the greens for 3 minutes, then serve the fish with the pepper sauce spooned over, the taro and greens alongside, and the cilantro and lime wedges.

Allergen note: Contains fish.

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