Samoan Faiai Ia Coconut Fish with Taro

Ingredients

• 12 oz white fish fillets, cut into large pieces
• 1 1/4 lb taro or waxy potato, peeled and cut into chunks
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, sliced
• 2 ripe tomatoes, diced
• 3 limes, 1 juiced and 2 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat the oven to 375F (190C). Peel the taro under running water or wearing gloves, since the raw sap irritates skin, and cut it into even chunks.
2. Boil the taro in well-salted water for 18 to 20 minutes, until completely tender to a knife. Taro must be fully cooked through or it is harsh on the throat. Drain and keep warm.
3. Pat the fish dry and season it with the lime juice and half the salt.
4. Heat the oil in a skillet over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and sweet, then add the garlic, ginger, and chili for 30 seconds.
5. Add the tomatoes and cook for 5 minutes until they soften, then take the pan off the heat and stir in the coconut milk and remaining salt.
6. Lay the fish in a baking dish in a single layer and pour the coconut mixture over so the pieces are just submerged.
7. Bake for 20 to 25 minutes, until the sauce is bubbling gently at the edges and thickened, and the fish flakes easily at 145F (63C). Baking rather than boiling is what keeps the coconut cream from splitting.
8. Rest for 5 minutes, then serve with the taro, 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.