Smoked Fish with Taro Leaves

About This Recipe

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.

Ingredients

Serves 4

• 300 gsmoked fish, flaked (or hot-smoked salmon)
• 400 gyoung taro leaves (or spinach), roughly chopped
• 200 mlcoconut cream
• 1 mediumonion, sliced
• 2 clovesgarlic, minced
• 1 tbspvegetable oil

Instructions

1. 1

   Sauté onion

   Heat oil in a pan and fry onion and garlic over medium heat for 3 minutes until softened.

2. 2

   Wilt leaves

   Add taro leaves and stir until wilted, about 4 minutes.

3. 3

   Add cream

   Pour in coconut cream, stir well, and simmer for 8 minutes.

4. 4

   Fold in fish

   Gently fold in flaked smoked fish and heat through for 3 minutes. Season with salt and pepper.

5. 5

   Serve

   Serve over steamed rice or boiled cassava.

Variations

• •

  Add diced tomato for acidity.

• •

  Use kale if taro leaves are unavailable.

Storage

Refrigerate up to 2 days. Reheat gently.

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