Marshallese Coconut Fish with Breadfruit

Ingredients

• 1 breadfruit, peeled, cored and cut into wedges (or substitute 4 green plantains)
• 1.5 lb (675g) firm white fish fillets
• Salt and black pepper, to taste
• 2 tbsp all-purpose flour
• 1 tbsp vegetable oil
• 1 onion, sliced
• 1 red chili, sliced
• 1 tomato, chopped
• 1 1/2 cups (355 ml) coconut cream
• 1 lime, juiced

Before you cook

• Peel the breadfruit, cut away the core and slice it into thick wedges.
• Pat the fish dry and season both sides with salt and pepper.
• Dust the fish lightly with the flour.

Steps

1. Bring a large pot of salted water to a boil.
2. Add the breadfruit wedges and boil for 25 minutes, until a knife slides in easily.
3. Drain the breadfruit and set it aside, covered, to keep warm.
4. Heat the oil in a large oven-safe skillet over medium-high heat.
5. Brown the fish for 2 minutes per side, then transfer it to a plate.
6. Heat the oven to 375°F (190°C).
7. Add the onion and chili to the same skillet and cook for 3 minutes, until softened.
8. Stir in the tomato and cook for 3 minutes.
9. Pour in the coconut cream and bring it to a gentle simmer.
10. Return the fish to the skillet, nestling it into the sauce.
11. Transfer the skillet to the oven and bake for 12 minutes, until the fish is cooked through.
12. Squeeze the lime juice over the fish just before serving.
13. Serve the fish and sauce alongside the boiled breadfruit.