Second Spin, Country 109: Marshall Islands [International Food]

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

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

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar tang, and vinegar is a cost-effective substitute.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley provides a fresh flavor, while spinach is more affordable.

Preheat the oven to 300 degrees Fahrenheit.

In a small bowl, mix cornstarch with a small amount of coconut cream.

In a saucepan, combine remaining coconut cream, chopped onion, salt, chili pepper, and lemon juice; bring to a gentle boil, stirring constantly for 3 minutes, then remove from heat.

Place fish in a sealable plastic container, add flour, salt, and white pepper; seal and shake to coat.

Heat 2 tablespoons of peanut oil in a skillet; brown the fish in batches on both sides.

Transfer browned fish to an ovenproof dish, cover with tomato slices, and pour the coconut sauce over the top.

Bake uncovered in the oven for 30 minutes or until it begins to brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens