Grilled Fish with Fa’ausi

Name: Grilled Fish with Fa’ausi
Yield: 5
Cuisine: Samoa
Ingredients: Whole small fish, cleaned and scored — 4; Fresh lime juice — 2 tbsp; Garlic, minced — 2 cloves; Vegetable oil — 1 tbsp; Salt and black pepper, — to taste; Taro, peeled and cut into chunks — 1 kg (2.2 lb); Grated coconut — 300 g (3 cups); Brown sugar — 150 g (3/4 cup); Water — 250 ml (1 cup)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Whole small fish, cleaned and scored — 4
Fresh lime juice — 2 tbsp
Garlic, minced — 2 cloves
Vegetable oil — 1 tbsp
Salt and black pepper, — to taste
Taro, peeled and cut into chunks — 1 kg (2.2 lb)
Grated coconut — 300 g (3 cups)
Brown sugar — 150 g (3/4 cup)
Water — 250 ml (1 cup)

Method

Rub the fish with lime juice, garlic, oil, salt and pepper; marinate 20 minutes.
Preheat a grill to medium-high heat and grill the fish 6-8 minutes per side until charred and cooked through.
Meanwhile, boil the taro in salted water 20-25 minutes until fork-tender; drain.
Simmer the grated coconut, brown sugar and water in a saucepan for 15-20 minutes until thickened.
Pour the coconut caramel over the boiled taro.
Serve the grilled fish alongside the fa'ausi.

Introduction: Whole fish grilled over open flame, served alongside sweet coconut caramel taro.

Cultural Background: Grilled fish is a mainstay of Samoan coastal cooking, and pairing it with fa’ausi brings together the island’s two most essential food sources — the sea and the taro patch — in one satisfying plate.

Tips: Score the fish before marinating so the seasoning penetrates. Keep the coconut caramel moving with regular stirring to avoid scorching.

Variations: Add a whole scotch bonnet-style chilli inside the fish cavity for heat; use breadfruit instead of taro for a variation.

Storage: Store fish and fa’ausi separately in airtight containers in the refrigerator for up to 2 days.

Reheating: Reheat fish gently in a covered pan or low oven; warm fa’ausi with a splash of water in a covered pan.

Nutrition: Approx. 480 kcal, 30 g protein, 50 g carbohydrate, 20 g fat per serving.

FAQs:

Q: What fish works best for grilling whole?

A: Small, firm-fleshed reef fish hold up well to direct grilling.

Q: Can this be made without a grill?

A: Yes, pan-fry or bake the fish, though open-flame grilling gives the most authentic flavour.