Smoked Fish with Greens and Coconut

Smoking is how coastal Papua New Guinea preserves its catch for days without ice, and the smoky fish that results is a flavor treasure. Cooks flake it into pots of tender greens and coconut cream, letting the smoke perfume the whole dish. It is resourceful cooking at its best, turning a few humble ingredients into something memorable.

What makes this dish great is the deep, layered flavor. The fish brings salt and smoke, the greens bring freshness, and the coconut cream ties it all together into a silky, savory stew. It is excellent over rice, sago, or taro, and even better the next day.

Papua New Guinea recipes →