International Cuisine

Exploring the world through food.

Marshallese Coconut Water

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Marshallese coconut water is really refreshing.   Coconuts grow all over the Marshall Islands and fresh coconut water is delicious and extremely nutritious.  Wherever there are coconuts, every single part of it is used.  Coconut water is best when enjoyed straight from a young picked coconut.  It is sweet with a slight nutty flavor.  The water is in the middle of the coconut nut inside the husk.  Coconut milk and cream comes from the meat of the coconut itself.  I am not going to lie, getting to the water if you are not trained or have a machete, is kind of hard.  I ended up using a drill to access the water.  My husband and I really enjoyed it by simply sticking in a couple straws in the small access holes.   Coconut water is rich in potassium, low in fat, and incredibly hydrating.  A good thing when fresh water is in limited supply.  It is believed that coconut water was used as an IV for wounded military during the war when supplies were not available.

Marshallese coconut water

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5 from 1 vote

Marshallese Coconut Water

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 per coconut
Author International Cuisine

Ingredients

  • 1 fresh young coconut in the husk 1 serves two people

Instructions

  • Using a machete whack off the top of the coconut to access the nut.
  • I used a drill to make small holes in the eyes of the nut.
  • Insert straw and enjoy!
  • Of course after you enjoy the water access the meat by whatever means necessary, I used a pick and a hammer. You can grate the coconut for the chukuchuk recipe or simply eat the meat.

 

Marshallese Sashimi (Raw Fish)

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Marshallese sashimi seems like a no-brainer for an Island nation in the middle of the pacific.  Fresh tuna is sliced and served with “so-shoe”, that is what they call soy sauce in the Marshall Islands.  The trick is to get super fresh tuna that is sashimi grade.  I found some in my local Asian market.  I just sliced it  and placed the sashimi on a banana leaf for a real tropical feel.  One of my favorite things in life!  YUM!  You could also use other types  of fish aside from tuna, just make sure that it is super fresh and sashimi grade.

marshallese-sashimi/

marshallese-sashimi/
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5 from 1 vote

Marshallese Sashimi (Raw Fish)

Course Appetizer
Cuisine Marshallese
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 1 lb sashimi grade tuna
  • soy sauce for dipping
  • banana leaf to serve it on

Instructions

  • Thinly slice the sashimi grade fish, i used tuna
  • Place it on a banana leaf for a fun presentation
  • serve with a bowl of soy sauce
  • Enjoy!

 

 

 

Marshallese Grilled Fish

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Marshallese grilled fish is loved all over the Islands.  Of course all types of fish are in abundance there in the middle of the Pacific Ocean.  One blog I read said that often times the fish is still alive when they put it over the hot grill. The fire is often made using coconut husks imparting a hint of coconut in the grilling process.  They also don’t normally gut the fish when they do this as they swear by the flavors that the whole fish imparts to the meat.  Since I did not have access to a live fish, I found a beautiful fresh red snapper that was cleaned.  I simply grilled the fish whole with coconut oil and  little salt and pepper after marinating in soy sauce that they call “so-shoe”.  It is super simple and result is a delicious tasting tender fish.  As with any fish the trick is to not overcook it.  It was superb next to the rice balls called chukuchuk and the grilled pineapple.  Enjoy!

marshallese grilled fish

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5 from 2 votes

Marshallese Grilled Fish

Course Main Dish
Cuisine Marshallese
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Author International Cuisine

Ingredients

  • 1 whole very fresh fish any pacific type fish you like I used red snapper
  • coconut oil for basting
  • 1/4 cup soy sauce
  • salt and pepper

Instructions

  • Clean the fish inside and out and pat dry.
  • Marinade the fish in a little soy sauce on both sides for about 20 minutes
  • Brush with some coconut oil
  • sprinkle with a little salt and pepper
  • Place fish in a fish basket for grilling so you can flip it without sticking to grill. otherwise be certain to oil your grill.
  • Put on a medium/hot grill and cook on both sides about 5 to 6 minutes or until the fish is flaky and tender. Do not overcook
  • Serve whole with grilled pineapple and chukuchuk for a delicious Marshallese meal and a lovely presentation. I served the whole meal on a giant banana leaf.

 

Marshallese Chukuchuk (Rice Balls in Coconut)

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Marshallese chukuchuk are delicious rice balls that are rolled in fresh grated coconut.  I wanted to make them just because of their fun name.  These are made in the Marshall Islands for every special occasion. It is yet another very simple recipe to prepare.  All you need is some good rice like calrose and some fresh grated coconut. Of course coconuts are are found all over the islands. The sweetness of the grated coconut added nice flavor to the steamed rice.  It was a perfect side dish to the grilled snapper and pineapple.  Rice although it is imported is a staple ingredient in Marshallese cuisine.

marshallese chukuchuk

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5 from 2 votes

Marshallese Chukuchuk (Rice Balls in Coconut)

Course Side Dish
Cuisine Marshallese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 balls
Author International Cuisine

Ingredients

  • 2 cups calrose rice
  • 1 coconut meat shredded

Instructions

  • Prepare the calrose rice according to package directions. The steamed rice should be a little sticky when steamed
  • grate the meat of a coconut.
  • When the rice is cool enough to handle, roll them into balls about the size of a golf ball
  • roll them in the grated coconut and serve with fish or chicken
  • Enjoy!

 

Marshallese Grilled Pineapple

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Marshallese Grilled pineapple was the perfect accompaniment to the grilled fish and chukuchuk.  Of course using a delicious fresh pineapple would be ideal but in a pinch you can even use a good canned variety in chunks or rings.  Put them on the grill in a grill basket if using chunks and simply grill alongside the fish.  Grilling pineapple is really easy and brings out the sweetness in the fruit. Plus the pineapple looks lovely with the grill marks. A nice healthful side dish that goes beautifully with any fish or chicken.

Marshallese grilled pineapple

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Marshallese Grilled Pineapple

Course Side Dish
Cuisine Marshallese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups
Author International Cuisine

Ingredients

  • 1 pineapple
  • or 1 can pineapple chunks or rings drained

Instructions

  • Peel the pineapple and cut into chunks or rings
  • Put on a hot grill until tender if using fresh pineapple or warmed through with grill marks if using canned.
  • Serve alongside fish or chicken for a sweet treat.

 

 

Marshallese Baked Papaya with Coconut Cream

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Marshallese baked papaya with coconut cream was a sweet delight.  I had never baked papaya before and it was absolutely delicious.  This is another very simple recipe from the Marshall Islands that uses readily available ingredients.  I was reluctant about the amount of time which is about an hour to bake the papaya but it is the correct amount of time.  It uses a bit of sugar to add the sweetness making a caramelized sauce as it bakes.  A wonderful dessert for that Island flair.  It also makes your kitchen smell amazing at it bakes.  Enjoy!

Marshallese baked papaya

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5 from 4 votes

Marshallese Baked Papaya with Coconut Cream

Course Dessert
Cuisine Marshallese
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 papaya's firm but not too ripe
  • 1 can of coconut cream
  • 1/2 cup sugar

Instructions

  • Preheat oven to 350 degrees
  • Cut the papaya lengthwise and scoop out the seeds
  • Sprinkle the papayas with equal amounts of sugar
  • Put in a baking dish in the oven for 1 hour
  • Raise the temp to 400 degrees
  • Baste the papayas with the caramel sauce
  • add the coconut cream in the center and heat for 5 more minutes
  • Serve warm