Fiji
Kokoda
Raw white fish cured in lime juice until opaque, then dressed in thick coconut cream with tomato, onion and chilli and served in a coconut shell.
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Kiribati
Te Buaka Ni Bora
Boiled fish, coconut milk, and taro; cited as a national dish in some sources; a simple, traditional Kiribati dish that combines three essential staples; the fish gives protein, the coconut milk gives richness, and the taro gives substance; a comforting everyday meal.
Kiribati
Te Inai
Fried parrotfish (inai), a vibrant reef fish, marinated in garlic, lemon juice, and seasonings, then fried in coconut oil until golden and crispy; the skin becomes brittle when fried; one of the dishes TasteAtlas lists for Kiribati; often served everyday dish that showcases the abundance of reef fish.
Kiribati
Tekateka
Fried fish cakes made with fish, coconut, and taro; often served Kiribati street food and snack; the fish gives protein, the coconut gives sweetness, and the taro gives substance; a simple, filling snack; found at small eateries and made at home.