Niue Coconut Fish

Background

Niue Coconut Fish is a coastal classic from the Rock of Polynesia, shaped by reef harvests, community tables, and breezy island kitchens. The technique is gentle and bright: reef catch is cut small, bathed in citrus, balanced with a creamy island base and crisp aromatics, and served cool for refreshment under tropical sun. Similar in spirit to other Pacific raw seafood salads, this version honors Niue tradition with tidy cuts, a clean cure, and simple, garden-fresh accents. It is ideal for warm days, small celebrations, and relaxed weeknight menus alike.

Ingredients

• 500 g fresh reef fish fillet
• 3/4 cup full-fat coconut cream
• 1/3 cup fresh lime juice
• 1/4 small red onion, very thinly sliced
• 1 small red chili, deseeded and minced
• 1 spring onion, thinly sliced
• 1 small ripe tomato, small dice
• 1/2 small cucumber, small dice
• 1 tsp sea salt
• 1/4 tsp white pepper
• 1/2 tsp granulated sugar
• 1 tsp neutral oil
• 2 tbsp toasted coconut chips (optional)
• 1 banana leaf (optional, for serving)
• 1 tsp grated fresh ginger (optional)
• 1 small garlic clove, minced (optional)

Preparation

1. Set out a medium glass or ceramic bowl and a sharp knife. Pat the fresh reef fish fillet dry, then trim away any dark areas so the flavor stays clean.
2. Cut the fresh reef fish fillet into neat 1 cm cubes so each piece cures evenly and presents well.
3. In the bowl, whisk fresh lime juice, sea salt, white pepper, and granulated sugar until dissolved. Add the cubes and gently fold to coat. Let stand for 15 minutes so the acid firms the texture.
4. Fold in the aromatics: red onion, red chili, spring onion, ripe tomato, and cucumber. Keep the cuts small for a pleasant bite.
5. Pour in the full-fat coconut cream and fold just until everything is glossy and cohesive. Rest for another 5 minutes to harmonize the flavors.
6. Taste and fine-tune with a pinch more sea salt if needed. For fragrance, add a whisper of fresh ginger and garlic clove, then finish with a drizzle of neutral oil and a sprinkle of toasted coconut chips.
7. For a warm variation, quickly pan sear the cured cubes in a sheen of neutral oil for about 1 minute per side, then cool slightly before dressing.
8. To serve, lay a clean banana leaf on a platter and spoon the mixture over it for an island-style presentation.

Cooking Process Tips

• Balance is key: the tang from fresh lime juice should brighten without overpowering the richness of full-fat coconut cream.
• Cut size matters: even, small cubes of fresh reef fish fillet give a consistent texture and quick, uniform cure.
• Go light with heat: if using the warm variation, keep it brief at around 1 minute per side to preserve tenderness.

How to Enjoy

Serve this cool on a shaded afternoon with crisp greens or taro chips for contrast. Scoop modest portions so each bite brings bright acidity, a creamy body, and a gentle snap from the aromatics. Pair with chilled still water or a light, citrusy beverage. For gatherings, spoon onto small leaves for easy hand-held tasting. Leftovers are best enjoyed promptly, as the texture continues to firm as it rests.