Palauan Grilled Fish with Coconut Rice Recipe

Recipe Courtesy of World Food

In Palau, the rhythms of the sea and the shade of coconut palms have shaped daily life for generations. Surrounded by some of the world's richest coral reefs, Palauans have long relied on fish as a cornerstone of their diet, preparing tuna, reef fish, and other fresh catches through grilling, steaming, or serving them raw in traditional dishes. Equally essential is the coconut, whose milk, flesh, oil, and water enrich countless recipes while reflecting the islands' resourceful approach to food. Together, fish and coconut embody the close relationship between Palau's people and their tropical environment, where culture, sustainability, and nature remain deeply intertwined.

Ingredients

• 2 medium Whole fish (e.g., snapper, parrotfish)(cleaned and scaled)

• 2 large Lime(juiced)

• 1 tsp Sea salt

• 4 cloves Garlic(minced)

• 1 inch piece Ginger(grated)

• 4 large Banana leaves(warmed to soften)

• 2 cups Basmati rice

• 2 cups Coconut milk

• 2 cups Water

• 0.5 tsp Salt(for rice)

Method

1. Prepare the fish: Make shallow scores on both sides of the fish. In a small bowl, mix lime juice, minced garlic, grated ginger, sea salt, and a tablespoon of olive oil (optional). Rub this mixture all over the fish, ensuring it gets into the scores.

2. Prepare the banana leaves by quickly passing them over an open flame or hot surface to soften them, making them pliable for wrapping.

3. Place each seasoned fish onto a softened banana leaf. Wrap the fish securely, creating a packet. If needed, use foil to further secure the packets.

4. Prepare the coconut rice: Rinse the basmati rice under cold water until the water runs clear. Drain well.

5. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, stirring occasionally.

6. Once boiling, reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

7. While the rice cooks, grill the fish packets over medium-high heat for about 15-20 minutes, turning once, until the fish is cooked through and flakes easily. Alternatively, bake in a preheated oven at 375°F (190°C) for 20-25 minutes.

8. Once cooked, let the fish rest for a few minutes before carefully unwrapping. Fluff the coconut rice with a fork.

9. Serve the grilled fish alongside the coconut rice. Garnish with fresh lime wedges if desired.