Top 20 Oceanian Saltwater Fish Dishes

This dish is a New Zealander version of the classic English fish and chips. It is believed that fish and chips was introduced to New Zealand before World War I by British settlers. The dish is traditionally served wrapped in newspaper, and it's typically eaten on a Friday night as a takeaway treat. The fish is usually tarahiki, hoki, red cod, blue warehou, or elephant fish (elephant shark) - battered, fried, then served with chips.Expand

Whitebait fritters are considered a delicacy in New Zealand and they are the most popular way of preparing whitebait. The recipe is quite simple, which is in contrast to the rather pricey fish. The batter is made from eggs and flour, to which fry fish is added, then seasoned with salt and pepper, but purists will advise to limit the use of flour and just use egg whites instead of whole eggs as too much eggs, flour, and spices can interfere with the taste of fish. These fritters can be consumed as a snack, enjoyed as an appetizer, or even a main meal when paired with a fresh salad on the side.Expand

Poisson cru is a Tahitian national dish that consists of raw tuna, lime juice, various vegetables, and coconut milk. It is also known as ia ota or e'ia ota, which means raw fish. The dish is prepared by briefly marinating tuna in lime juice, and then coconut milk is added to mellow its acidity. For a more authentic dish, fresh coconut meat is wrapped in cloth, and the milky juice is then squeezed over the fish and vegetables. Poisson cru is sweet, refreshing, and exotic, and can be found almost anywhere in Tahiti.Expand

Kokoda is a traditional dish made with fresh, raw fish such as mahi-mahi or snapper that is marinated in a combination of coconut milk and citrus juices such as lemons and limes. The coconut milk is added in order to balance out the acid. Fijian variety of ceviche is often garnished or combined with additional ingredients such as sea salt, minced chilis, finely sliced green onions, and coriander leaves.Expand

Barramundi cod is a fish specialty of Marshallese cuisine that is considered one of the national dishes of the islands. A whole fresh barramundi cod is seasoned, then tightly wrapped within banana leaves and baked until thoroughly cooked. The leaves allow the fish to retain its moisture and delicate flavor - often described as sweet and buttery - while at the same time imparting a pleasant fragrance of the banana leaf to the dish. The fish can be accompanied by traditional rice balls known as chukuchuk, sweet potatoes, and a fresh salad. Banana-leaf barramundi cod is offered in numerous restaurants on the islands.Expand

Coconut fish is the national dish of Nauru, a small island in the southwestern Pacific Ocean. The dish is made with white fish fillets, grated coconut, lime juice, flour, and eggs. In order to prepare it, the fillets are dipped in lime juice mixed with salt and pepper, then rolled in flour, eggs, and grated coconut before being fried until the coconut becomes crusted. Coconut fish is traditionally served warm with a couple of lime slices on the side.Expand

Fafaru is a traditional and unusual Polynesian dish. It is distinctive because of its intense aroma of rotten fish. Crushed shrimps are marinated in a glass jar filled with seawater, preferably under the sun, for two or three days. The mixture is filtered, and tuna slices are left in the liquid to ferment for three to eight hours, depending on the desired flavor. Contrary to its strong smell, fafaru has a slightly sweetish, soft taste. It is best served with bottled mitihue, which is a fermented coconut milk product.Expand

This healthy Vanuatuan dish is prepared with a whole fish, lemon and orange slices, coconut cream, salt, and pepper. The lemon and orange slices are neatly layered on top of the fish, which is then drizzled over with coconut cream and seasonings. The whole concoction is then wrapped tightly in several banana leaves and baked until the fish is so tender that the meat falls off the bones. It is recommended to serve the dish with salads, rice, or plantains on the side.Expand

This classic Fijian dish is prepared by simmering meaty white fish such as cod or mahi-mahi in lolo – which is the Fijian word for coconut milk. Sliced onions, ginger, and sometimes even chopped tomatoes are added to this delicious meal in order to enhance its flavors even further. Fish lolo can be accompanied by boiled sweet potatoes, taro root, rice, or lime wedges on the side.Expand

Kol pis no rais, meaning cold fish and rice, is a simple combination of fish and rice that is commonly consumed in Papua New Guinea. It typically consists of canned fish (usually tuna) and rice, and the combination may optionally be enhanced with any available vegetables such as peas and corn. The dish is typical for the coastal regions of the island, and it is usually enjoyed either as a snack or a main course.Expand