Fish in coconut milk


  • 2 lbs fish (skipjack, mullet, mahimahi or any island fish), sliced about 2 inches thick
  • ½ onion, sliced
  • ¼ cup vinegar
  • ½ water
  • 1 garlic clove, mashed
  • 1 green pepper, sliced
  • 1 ½ cups rich coconut milk
  • Salt and pepper, to taste

Put all of the ingredients in a kettle and cook for about 20 minutes on medium heat.

Add coconut milk last and remove from direct heat. Do not allow to come to a boil.

Serve hot with steamed rice.

By Madeleine Z. Bordallo

Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).

* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.