Flaked smoked fish folded through sautéed taro leaves and coconut cream — a smoky, earthy island classic.
Taro leaves (called 'rourou' across Melanesia) are as important as the taro root in Solomon Islands cooking. Here they are wilted in coconut cream and combined with locally smoked reef fish — usually parrotfish or snapper — for a dish that is simultaneously smoky, creamy, and vegetal. It is eaten with rice or boiled root vegetables.
Serves 4
Heat oil in a pan and fry onion and garlic over medium heat for 3 minutes until softened.
Add taro leaves and stir until wilted, about 4 minutes.
Pour in coconut cream, stir well, and simmer for 8 minutes.
Gently fold in flaked smoked fish and heat through for 3 minutes. Season with salt and pepper.
Serve over steamed rice or boiled cassava.
Use only young taro leaves — mature leaves contain oxalates and must be boiled separately first.
Smoked mackerel is an easy supermarket substitute.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add diced tomato for acidity.
Use kale if taro leaves are unavailable.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 2 days. Reheat gently.
Smoking fish over coconut husks is a traditional preservation method across the Solomon Islands that predates refrigeration and remains widely practised in coastal communities.
Yes, when young and fully cooked. Mature taro leaves must be boiled in several changes of water first.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (260g / 9.2 oz) · 4 servings total
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