Ika Tunu (Grilled Reef Fish with Coconut Sauce)

Name: Ika Tunu (Grilled Reef Fish with Coconut Sauce)
Yield: 6
Cuisine: Tokelau
Ingredients: Whole small reef fish or fish fillets (such as parrotfish, snapper or mahi-mahi), about 200 g (7 oz) each — 4; Sunflower oil — 1 tbsp (15 ml); Salt — 1/2 tsp; Coconut cream — 250 ml (1 cup); Small onion, finely chopped — 1; Lime, juiced — 1; Fresh coriander or spring onion, chopped, to serve — 1 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Whole small reef fish or fish fillets (such as parrotfish, snapper or mahi-mahi), about 200 g (7 oz) each — 4
Sunflower oil — 1 tbsp (15 ml)
Salt — 1/2 tsp
Coconut cream — 250 ml (1 cup)
Small onion, finely chopped — 1
Lime, juiced — 1
Fresh coriander or spring onion, chopped, to serve — 1 tbsp

Method

Rub the fish with oil and salt, and let sit for 10 minutes at room temperature.
Grill the fish over hot coals or in a hot grill pan for 4–6 minutes per side, depending on thickness, until just cooked through and lightly charred.
Meanwhile, warm the coconut cream in a small saucepan over low heat with the chopped onion, simmering gently for 5–6 minutes until the onion softens and the sauce thickens slightly.
Stir in the lime juice just before serving.
Plate the grilled fish and spoon the warm coconut sauce generously over the top.
Scatter with fresh coriander or spring onion and serve with breadfruit or taro.

Introduction: Fish is the true staple of the Tokelauan diet, and simply grilling the day's catch over an open fire before
finishing it with a rich coconut sauce is one of the most common ways it's prepared, letting the fresh reef
fish speak for itself.

Cultural Background: Fish is the true staple of the Tokelauan diet, and simply grilling the day's catch over an open fire before
finishing it with a rich coconut sauce is one of the most common ways it's prepared, letting the fresh reef
fish speak for itself.

Tips: Don't overcook the fish — it should be just opaque and flaky, not dry. Keep the coconut sauce at a gentle simmer so it doesn't split.

Variations: Add a small chopped chilli to the sauce for gentle heat. Use a whole fish, scored and grilled, for a more traditional presentation. This dish is defined by fresh grilled fish; no authentic vegetarian version exists.

Storage: Refrigerate in an airtight container for up to 2 days; best enjoyed fresh.

Reheating: Reheat gently in a covered pan over low heat for a few minutes, taking care not to dry out the fish.

FAQs:

Q: What fish works best?

A: Any fresh, firm reef fish such as parrotfish, snapper or mahi-mahi, depending on the day's catch.

Q: Can I bake the fish instead of grilling?

A: Yes, bake at 200°C (400°F) for about 15 minutes, though grilling gives a more traditional smoky flavour.

Q: What's it served with?

A: Boiled or baked breadfruit, taro, or rice.