NARU: Coconut Fish and Boiled Sweet Potato
- 4 hours ago
- 2 min read
I was all set to make a coconut-dredged, pan-fried tilapia for Naru. But when I dug deeper, I learned that despite this being prevalent on many websites as from Naru, it is not associated with the country's cuisine in any way. It seems one blogger misunderstood coconut fish, ran with it, and others followed suit. While I am sure I have made the same mistake, once I knew the truth, it would not have been an accident to run with it, rather just not true. Actual Naru coconut fish is a simple ceviche like preparation. This was by far the simplest OWW dinner I have made, not to mentioned healthy and delicious!
Coconut Fish
1 lb raw sushi-grade tuna
½ cup fresh coconut milk or coconut water
1 lime
1½ cups uncooked short-grain or sushi white rice, for serving
Cut the tuna into large dice. Pour coconut milk or water over it. Cut lime in half and squeeze half atop fish. Mix well and place in fridge while rice cooks.
Cook the rice according to package directions.
When rice is ready, cut second half of lime into 4 pieces. Divide the fish into 4 small bowls and garnish each with a lime slice. Serve along side rice.
Boiled Sweet Potatoes
2 medium Japanese sweet potatoes
1 tablespoon table salt
1 tablespoon salted butter
Peel sweet potatoes. Cut into large (~3") chunks. I usually cut vertically, rotate 90°, cut vertically again, then cut horizontally into quarters or thirds.
Place in a large sauce pan. Cover with cold water. Add salt.
Bring to a boil over high heat. Once boiling, reduce to medium low and simmer about 15-20 minutes, until tender.
Toss with butter and serve.
FUN FACTS:
Nauru is the world's smallest island nation (8.1 square miles).
Nauru is the only country in the world without an official capital city. Government offices are located in the Yaren District, which serves as the de facto capital.
The main road on the island passes directly across the airport runway, which is closed when planes land.
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