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.
Serves 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.
Add taro or yam for variety
Include fresh greens at the end
Use canned breadfruit if fresh is unavailable
Refrigerate for 2 days. Reheats gently.
Breadfruit has sustained Pacific island communities for centuries, appearing in countless regional preparations.
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.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes