Light fish broth with tender white fish, onions, and sea salt — a simple island staple.
This everyday Marshallese soup showcases the simplicity and purity of island cooking. Fresh white fish is gently simmered in a clear broth with minimal seasonings — just onion, garlic, and salt — allowing the delicate fish flavor to shine. It's hearty yet light, often served with rice or breadfruit.
Serves 4
Bring salted water to a boil in a large pot.
Add sliced onion and smashed garlic. Simmer for 5 minutes to infuse the broth.
Carefully add fish chunks. Simmer gently for 10–12 minutes until fish is just cooked through.
Adjust salt to taste. Ladle into bowls and serve hot with lime wedges.
Don't boil the soup vigorously, or the fish will fall apart.
Use the freshest fish available — the simpler the preparation, the more quality matters.
A squeeze of fresh lime adds brightness without overwhelming the delicate fish.
Add diced breadfruit or taro for starch
Include green onions for color and a fresh note
Use fish head and bones for a richer, deeper broth
Best served immediately. Refrigerate up to 2 days; the fish texture suffers with storage.
Marshallese fishing traditions are centuries old. Simple fish soups reflect the island's reliance on fresh daily catches.
Any white, mild fish like snapper, grouper, or mahi-mahi. Avoid oily fish like mackerel.
Boiling too aggressively breaks down fish and releases proteins. Simmer gently instead.
Per serving (200g) · 4 servings total
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