Lunches
Rice and Grilled Reef Fish Lunch Plate
Ingredients
- 300 g (1 1/2 cups) short-grain white rice
- 600 ml (2 1/2 cups) water
- 2 whole reef fish (about 400 g/14 oz each), scaled and gutted
- 2 tbsp lime juice
- 2 cloves garlic, crushed
- 1 tsp sea salt
- 1 tbsp vegetable oil
Method
- Rinse rice and cook with water in a covered pot over medium heat for 15-18 minutes until tender; set aside covered.
- Rub fish inside and out with lime juice, crushed garlic and salt; let marinate 15 minutes.
- Brush fish lightly with oil and grill over hot coals for 6-8 minutes per side until the skin is charred and flesh flakes easily.
- Plate the rice alongside the whole grilled fish.
- Serve with lime wedges on the side.
Introduction: Rice became a daily staple in Kiribati after the Second World War and is now the standard base for the midday meal, paired with whatever reef fish has been caught that morning.
Cultural Background: Rice became a daily staple in Kiribati after the Second World War and is now the standard base for the midday meal, paired with whatever reef fish has been caught that morning. This lunch plate reflects the everyday balance of an imported staple and the ocean's abundance.
Tips: Score the fish skin lightly before grilling so it cooks evenly and stays intact when turned.
Variations: Tuna, wahoo or parrotfish can all be used depending on the day's catch; some households add a simple coconut cream drizzle over the fish.
Storage: Refrigerate leftovers up to 2 days in an airtight container.
Reheating: Reheat rice in a covered pot with a splash of water over low heat; reheat fish gently in a covered pan to avoid drying it out.
FAQs:
Q: What fish works best if reef fish isn't available?
A: Any firm white fish, snapper or mackerel, is a good substitute.
Q: Can this be made without a grill?
A: Yes, pan-fry or bake the fish at 200°C (400°F) for 15-20 minutes instead.
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