Starchy breadfruit roasted and served in a silky coconut broth with aromatic spices and fresh fish.
This is comfort food from the Solomon Islands: hunks of breadfruit slow-cooked in a luscious coconut broth infused with fresh fish, giving the starchy vegetable a savory, deeply satisfying character. It's humble, nutritious, and entirely delicious — a staple that sustained island communities for generations. Rooted in the everyday cooking of Solomon Islander kitchens, Solomon Islands Coconut Breadfruit balances technique and tradition: the breadfruit, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the breadfruit, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Sirve 4
Heat coconut oil and fry onion and garlic until fragrant, about 3 minutes.
Add breadfruit cubes and stir to coat in oil. Cook 5 minutes.
Add fish and coconut milk. Bring to a gentle simmer.
Simmer for 30 minutes until breadfruit is very tender and flavors meld. Season with salt.
Choose young, tender breadfruit for the best texture.
The fish will break apart as it cooks — this is perfect.
The broth should be silky and sauce-like.
Source the freshest breadfruit, cubed you can find — it is the flavour anchor of the dish.
Condimente en capas mientras avanza; probar en cada etapa previene un resultado final plano o demasiado salado.
Add taro or yam for variety
Include fresh greens at the end
Use canned breadfruit if fresh is unavailable
Vegetariano: reemplace la proteína principal con hongos, queso paneer, tofu o legumbres abundantes para una versión sin carne.
Más picante: agregue chile fresco, pasta de chile o una pizca de cayena con los aromáticos para un perfil más cálido.
Refrigerate for 2 days. Reheats gently. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.
Breadfruit has sustained Pacific island communities for centuries, appearing in countless regional preparations. Like many Solomon Islander classics it evolved through home kitchens before earning a place on restaurant menus, and regional cooks still argue good-naturedly about the 'right' way to prepare it. The version below reflects the most widely cooked template, with notes where local practice diverges.
A large, starchy tropical fruit harvested before ripeness and used as a vegetable, similar to potato.
Yes, reduce cooking time to 20 minutes and add it partway through.
Sí—la mayoría de los componentes se mantienen bien en la nevera durante un día o dos. Recaliente suavemente con un poco de líquido para revivirlo.
If breadfruit, cubed is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
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