Still hungry? Check out more recipes below!
A fragrant island-style fish curry from the Chagos Archipelago, simmered in creamy coconut milk with curry leaves, ginger, turmeric, mustard and cumin seeds, brightened with chili and lime.
A traditional Tuvaluan (Niutao) coconut fish: tender white fish seasoned with sea salt and lime, gently cooked in lush coconut cream with onion, spring onion, and chili, then perfumed in banana leaves. Creamy, bright, and aromatic with a coastal island character.
A bright, island-style citrus-cured fish bathed in silky coconut cream with crunchy vegetables and chili heatโcool, refreshing, and deeply aromatic.
Jaanฬkun is a Pacific Island-style banana-leaf-wrapped reef fish gently steamed with aromatic coconut milk, ginger, garlic, chili, and pandan, served alongside taro and breadfruit flour dumplings. Bright lime lifts the rich, savory coconut sauce for a balanced, comforting main.
A fragrant and tropical coconut fish bake, featuring tender fish fillets seasoned with lime, ginger, and garlic, and enriched with creamy coconut milk for a delightful main course.
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