Miti eteni is a Fijian fish and greens dish where coconut sauce carries the flavor of the seafood and the leafy vegetables. It is savory, rich, and practical for a family meal, especially when served with rice, taro, cassava, or another plain side that balances the coconut sauce.
If you enjoy this style of Pacific cooking, you may also want to try kokoda, rourou.
Ingredients
- 1 pound white fish fillets, cut into chunks
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1 small onion, sliced
- 2 cups leafy greens such as taro leaves, spinach, or similar greens
- 1 1/2 cups coconut milk
- 1 tomato, diced
- 1/2 teaspoon black pepper
Instructions
- Season the fish lightly with lime juice and salt and set it aside for a few minutes.
- Place the onion and greens in a saucepan or deep pan.
- Add the fish pieces and scatter the tomato over the top.
- Pour in the coconut milk and season with black pepper.
- Simmer gently until the fish is cooked and the greens are tender, about 15 to 20 minutes.
- Taste and adjust the seasoning before serving hot.
Helpful Tips
- Do not boil hard or the fish can break apart too much.
- Use firm fish so the pieces hold together in the coconut sauce.
- Serve with plain starches to absorb the sauce.
FAQ
What greens are used in miti eteni?
Taro leaves are traditional, but other cooking greens can work when taro leaves are not available.
Can I use canned coconut milk?
Yes. A good full-fat canned coconut milk works well in this dish.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 84 kcal |
| Fat | 15.1 g |
| Saturated Fat | 12.7 g |
| Carbohydrates | 56.9 g |
| Sugar | 0 g |
| Fiber | 33.5 g |
| Protein | 36.8 g |
| Sodium | 662.2 mg |
| Cholesterol | 61.2 mg |
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