Kiribati Fried Flying Fish with Taro

About This Recipe

Flying fish (te atibu) are caught in abundance around the atolls of Kiribati. The fish are typically gutted, scored, rubbed with salt and lime, then fried whole in coconut oil until crisp. Served with boiled taro, the meal is simple, nutritious, and deeply representative of the I-Kiribati diet.

Ingredients

Serves 4

• 4whole flying fish (or small mackerel), cleaned and scored
• 2 tbspfresh lime juice
• 1.5 tspsalt
• 3 tbspcoconut oil, for frying
• 600 gtaro, peeled and cut into chunks

Instructions

1. 1

   Boil taro

   Place taro in a pot of salted cold water. Bring to the boil and cook for 20–25 minutes until tender. Drain.

2. 2

   Season fish

   Rub fish inside and out with lime juice and salt. Allow to sit for 10 minutes.

3. 3

   Fry

   Heat coconut oil in a large frying pan over medium-high heat. Fry fish for 4–5 minutes per side until golden and cooked through. The skin should be crisp.

4. 4

   Serve

   Plate fish alongside boiled taro. Squeeze extra lime over the fish.

Variations

• •

  Add sliced chilli to the oil before frying.

• •

  Serve with a simple salad of shredded cabbage dressed with lime.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten immediately. Refrigerate leftovers for up to 1 day.

Frequently Asked Questions