Fresh fish steamed in taro leaves with coconut milk and aromatics — a traditional island preparation.
This elegant yet simple dish is found throughout Micronesia. Whole fish or thick fillets are wrapped in large taro leaves (which become edible when cooked) with a touch of coconut milk, onion, and lime, then steamed until the fish is tender and the leaves have softened into a fragrant wrapper. It's a complete meal that celebrates fresh, local ingredients.
Serves 2
Blanch taro leaves in boiling water for 2 minutes to soften them. Drain well.
Lay taro leaves flat. Place fish in center, top with onion slices and a squeeze of lime juice. Season with salt.
Fold taro leaves around the fish to create a closed package. Repeat with second fillet.
Place wrapped packages in a steamer basket seam-side down. Pour 50 ml coconut milk over each. Steam for 20–25 minutes until fish is opaque.
Carefully open packages at the table. Serve with lime wedges and steamed rice.
Taro leaves must be cooked thoroughly to destroy any toxins — never eat them raw.
Thick fish fillets prevent overcooking. Avoid thin white fish.
The natural sweetness of onion balances the earthiness of taro.
Add diced coconut or grated cassava inside the package
Use chicken breast instead of fish
Add lemongrass for additional aromatics
Best eaten fresh. Refrigerate up to 2 days; reheat gently in a steamer.
Taro leaf cooking is ancient across the Pacific islands. The combination with fish and coconut milk reflects centuries of coastal island subsistence.
Yes, but only when cooked thoroughly. Raw taro contains toxins. Always cook for at least 20 minutes.
Spinach won't work as well — taro leaves have a sturdier texture. Use banana leaves if needed.
Per serving (300g) · 2 servings total
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