~543 cal · 43g protein · 64g carbs · 11g fat (estimated, per serving)
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Grilled reef fish over white rice with lime
🇫🇲 Palikir
Across the Federated States of Micronesia, the reef provides breakfast as readily as any other meal. A fresh-caught fish is grilled simply over coconut husks with salt and lime and eaten over a mound of rice — the plainest, freshest way to start a day on the islands.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lbs whole reef fish (snapper), cleaned
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1.5 cups white rice
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2 lime
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3 cloves garlic, minced
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1-inch piece fresh ginger, grated
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to taste neutral oil, salt, and pepper
Instructions
1
Rinse the rice and cook it in salted water until fluffy, then keep it warm.
2
Score the fish, rub with garlic, ginger, salt, pepper, and a little oil, and squeeze over one lime.
3
Grill over hot coals or a griddle until charred and cooked through, turning once, about 6 minutes a side.
4
Serve the fish over the hot rice with the remaining lime cut into wedges.
Micronesian island breakfast.
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🌏 While it simmers — know your destination
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Palikir. A Pohnpei capital prized for coconut crab.
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Micronesia. Caroline Islands prized for coconut crab and taro.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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