National Dish Nauru: Coconut Fish (Recipe)
In this article
Coconut Fish is what a country of 21 square kilometres surrounded by ocean eats. Nauru is the third smallest state in the world and has almost no agriculture, so fish and coconut are the two things there have always been.
About Coconut Fish
Fresh reef fish or tuna is simmered briefly in coconut milk with onion, garlic and lime. It is served with rice or breadfruit. There is nothing complicated about it and nothing needs to be.
Nauru’s food situation is worth knowing: phosphate mining destroyed most of the island’s interior and imported processed food replaced the traditional diet, which is why the country now has one of the highest diabetes rates on earth. Dishes like this are what preceded that.
Ingredients (serves 1–2)
- 200g fresh fish fillet (such as tuna or snapper)
- 100ml coconut milk
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- Fresh coriander leaves, to garnish
- Salt and pepper to taste
Shopping for the ingredients
Any firm fish works; tuna is what Nauru catches. Full-fat coconut milk. Fresh lime rather than bottled juice, since the acidity is doing real work against the coconut fat.
Preparing the dish
Cut the fish into large pieces so it does not fall apart. Have everything ready before the pan goes on, because the whole dish takes about ten minutes.
Step-by-step instructions
- Heat a little oil in a pan and gently sauté the onion and garlic until soft and fragrant.
- Add the pieces of fish and fry them lightly.
- Pour over the coconut milk and let everything simmer over a medium heat.
- Stir in the lime juice and soy sauce, then season with salt and pepper.
- Let the liquid reduce a little until the fish is cooked through.
- Serve the dish garnished with fresh coriander leaves.
Gluten-free / lactose-free version
The dish contains no dairy. Soy sauce contains wheat, so use tamari for a gluten-free version; everything else is naturally suitable.
Tips for vegans and vegetarians
The coconut, lime and onion base works over roasted vegetables or firm tofu. Green papaya salad and taro chips are the Nauruan dishes that need no fish.
More tips and tricks
Do not overcook the fish; six or seven minutes in the sauce is enough. Keep the coconut milk below a rolling boil so it does not split. And add the lime off the heat, so it stays bright rather than cooking flat.
Adapting the recipe to your taste
Ginger and chilli both suit it. Pandan leaf in the sauce is a Pacific habit worth borrowing. Coconut rice with fish is the fuller one-pot version.
Ingredient substitutions
Any firm white fish or tuna. Fish sauce in place of soy. Coconut cream for a richer sauce.
Drink pairing ideas
Fresh coconut water. Pineapple coconut drink is the local sweet option. Cold water otherwise.
Serving and presentation ideas
Serve it in a shallow bowl with rice or boiled breadfruit and the sauce spooned over, coriander and lime wedges on top. It is a plain plate and does not want dressing up.
A bit of history
Nauru was the richest country per head in the world in the 1970s from phosphate royalties, and then the phosphate ran out. The environmental and dietary consequences are still working through. Traditional fishing and coconut cultivation are being actively revived, and Nauruan cuisine is a small part of that.
More recipe ideas
Summary: Coconut Fish
Coconut fish is fish simmered briefly in coconut milk with onion, garlic and lime. Keep the pieces large, the coconut milk below a boil, and add the lime off the heat.
