Second Spin, Country 122: Nauru [International Food]

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish is budget-friendly.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Unsweetened flakes reduce sugar intake, while desiccated coconut is often less expensive.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier alternative, while crushed crackers can be more economical.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil enhances flavor, while vegetable oil is usually less expensive.

Heat 1 tablespoon of vegetable oil over low heat in a large skillet.

Add 2 beaten eggs and cook until cooked through, about 2 to 3 minutes per side, flipping only once.

Let the eggs cool before dicing them into small pieces.

Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat.

Add minced garlic and diced spam, cooking until light golden brown, about 3 to 4 minutes.

Add frozen corn, peas, and carrots, cooking until tender, about 1 to 2 minutes.

Add 3 cups of cooked rice and gently toss to combine.

Add soy sauce, fish sauce, sesame oil, and white pepper, cooking until heated through, about 1 to 2 minutes.

Stir in green onions and diced eggs, serving immediately with sriracha if desired.

In a skillet, heat 2 tablespoons of coconut oil.

In a shallow plate, mix breadcrumbs and freshly shredded coconut.

Whisk 1 egg and dip both sides of the fish fillets in the egg.

Coat the fillets with the coconut-breadcrumb mixture, shaking off excess.

Fry the fillets over medium heat for about 3 minutes per side, depending on the size of the fillet.

Plate servings of the fish and serve with spam fried rice and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens