Nauru Fish Stew (Eka Mata)
Eka Mata is a traditional Nauruan dish that showcases the island's reliance on fresh seafood. This hearty stew features fish marinated in lime juice and coconut cream, simmered with local vegetables and aromatics, offering a taste of Nauru's coastal bounty.
🧂 Ingredients
- 600 g White fish fillets(such as tuna, snapper, or cod, cut into 1-inch cubes)
- 1/4 cup Lime juice(freshly squeezed)
- 1 cup Coconut cream(full-fat)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tablespoon Ginger(freshly grated)
- 2 medium Tomatoes(diced)
- 1 large Carrots(peeled and diced)
- 1 teaspoon Salt(or to taste)
- 1/2 teaspoon Black pepper(freshly ground, or to taste)
- 2 tablespoons Vegetable oil
👨🍳 Instructions
- 1
In a bowl, combine the fish cubes with lime juice, salt, and pepper. Let it marinate for 15-20 minutes.
- 2
While the fish is marinating, heat vegetable oil in a large pot or Dutch oven over medium heat.
- 3
Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Stir in the diced tomatoes and carrots. Cook for 5 minutes, stirring occasionally.
- 6
Add the marinated fish (discarding excess lime juice) to the pot. Pour in the coconut cream.
- 7
Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the fish is cooked through and the vegetables are tender.
- 8
Season with additional salt and pepper to taste. Serve hot.
💡 Pro Tips
- ✓For a spicier version, add a pinch of chili flakes with the garlic and ginger.
- ✓If you don't have fresh ginger, ground ginger can be used, but use about half the amount.
- ✓Any firm white fish can be used for this recipe.
🔄 Variations
- Add other local vegetables like taro leaves or sweet potato.
- For a richer flavor, a splash of fish stock can be added along with the coconut cream.