Community recipe
Coconut-Lime Tuna Parcels with Breadfruit-Style Rice (Kiribati-Inspired)
Tender tuna is steamed in banana-leaf parcels with coconut, lime, ginger, garlic, and herbs, then served with fragrant coconut rice and a crisp cucumber relish. The gentle parcel technique keeps the fish moist while bringing a bright Pacific Island character to an achievable weeknight meal.
- Serves
- 4
- Prep
- 25 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 600 g tuna loins, cut into 4 portions
- 400 ml coconut milks
- 60 ml lime juice, freshly squeezed
- 12 g garlics, finely minced
- 15 g fresh gingers, finely grated
- 60 g scallions, thinly sliced
- 15 g cilantro, chopped
- 1 red chili, finely sliced
- 1 tsp fine salt
- 0.5 tsp black pepper, ground
- 4 banana leaves, rinsed and dried
- 300 g jasmine rice, rinsed and drained
- 600 ml waters
- 200 ml coconut milks
- 0.5 tsp fine salt
- 300 g cucumbers, washed, dried, halved, and thinly sliced
- 30 ml lime juice, freshly squeezed
- 30 g scallions, thinly sliced
- 10 g cilantro, chopped
- 0.25 tsp fine salt
Make it
Instructions
- 01
Prepare the fish and wrappers
Pat 600 g tuna loin dry with paper towels and cut it into four equal portions. In a bowl, whisk together 400 ml coconut milk, 60 ml lime juice, 12 g garlic, 15 g fresh ginger, 60 g scallion, 15 g cilantro, 1 red chili, 1 tsp fine salt, and 0.5 tsp black pepper. Add the portions, turn to coat, and refrigerate for 15 minutes while you prepare the cooking setup. Rinse 4 banana leaves under cool water, wipe them completely dry, and briefly pass each over a gas flame or hot skillet for 5–10 seconds per side until flexible; do not scorch them. | Why: The short marinade seasons the fish without making its surface mushy, while warming the wrappers prevents cracking.
- 02
Start the coconut rice
Rinse 300 g jasmine rice in a fine-mesh sieve under cool water until the runoff is nearly clear, then drain for 2 minutes. Put it in a saucepan with 600 ml water, 200 ml coconut milk, and 0.5 tsp fine salt. Bring the pan to a boil over medium-high heat, stir once, cover, and reduce to low. Simmer for 15 minutes; the surface should be dry and the grains tender. Remove from the heat and keep covered for 10 minutes. | Why: Rinsing removes loose starch for distinct grains, and the covered rest finishes absorption without drying the rice.
- 03
Make the parcels
Set a steamer basket over 3 cm of simmering water and cover it; the water must stay below the basket. Lay one prepared wrapper flat for each portion. Lift the marinated portions from the bowl, letting excess liquid drip off, and place one in the center of each wrapper. Fold the long sides over the top, fold in the short sides, and secure each parcel with kitchen twine or a folded seam underneath. Arrange the parcels in a single layer in the steamer, leaving small gaps for steam circulation. | Why: A snug packet traps aromatic steam around the fish while spacing prevents uneven cooking.
- 04
Steam until just cooked
Steam the covered parcels over actively simmering water for 10–12 minutes. Begin checking at 10 minutes: the wrappers should be glossy and softened, and the thickest portion should flake easily while remaining moist. For food safety, check the center with an instant-read thermometer; tuna should reach 63°C. If it has not reached that temperature, cover and steam for 2 minutes more, then check again. Transfer the parcels to a plate and rest for 3 minutes before opening. | Why: Gentle, enclosed heat protects the fish from drying while the thermometer confirms a safe center temperature.
- 05
Prepare the relish and serve
While the parcels steam, wash and dry 300 g cucumber, then halve it lengthwise and slice it thinly. Toss it with 30 ml lime juice, 30 g scallion, 10 g cilantro, and 0.25 tsp fine salt. Fluff the rested rice with a fork. Open each parcel carefully, spoon the hot rice onto four plates, and place one fish portion beside each serving. Top with the cucumber relish and serve immediately, discarding the wrappers. | Why: The cool, crisp relish cuts through the rich coconut and adds fresh acidity to the tender steamed fish.
