Marshallese Barramundi & Breadfruit in Roasted Coconut Cream – Authentic Marshall Islands Recipe

Ingredients for Marshallese Barramundi & Breadfruit in Roasted Coconut Cream (4 Servings)

• 1.25 lbs (or 2.5 cups) white reef fish fillets, prepped into bite-sized pieces
• 1.5 cups cubed breadfruit (or potato), washed and trimmed
• 1 cup scallions
• 1 medium onion and 3 cloves garlic, finely minced with toasted shredded coconut
• 1.5 tbsp traditional Marshall Islands seasoning (coconut milk, lime juice, ginger)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown white reef fish fillets for 5 minutes.
2. Add minced onion, garlic, toasted shredded coconut, and coconut milk, lime juice, ginger, stirring for 2 minutes until deeply aromatic.
3. Add cubed breadfruit (or potato) and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in scallions right before serving warm.