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Ika palusami (fish in taro leaves): recipe illustration
Fish & seafood

Ika palusami (fish in taro leaves)

Ika palusami is a traditional dish in which fish is wrapped in taro leaves with coconut cream and onions, then gently baked. The texture is melting and the flavor rich and vegetal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 180 °C and rinse the taro leaves thoroughly, then remove the hard central rib.
  2. Cut the fish into large pieces and season with salt, pepper and lime juice.
  3. Fry the sliced onions in the oil for 5 minutes, then add the diced tomatoes and the chili.
  4. On each taro leaf, place a spoonful of the onion mixture, a piece of fish and a little coconut milk.
  5. Fold the leaves into small parcels and tie them or secure them with toothpicks.
  6. Arrange the parcels in a dish, pour over the remaining coconut milk and bake for 35 to 40 minutes, until the fish is cooked.
  7. Serve hot, straight from the leaves, with white rice.

Variations and tips

With what's available. Replace the taro leaves with spinach or large chard leaves.

More ideas

Laulau au porc (laulau pua'a)2 h 40 · 4 serv.Lu ulu (taro and cabbage leaves in coconut milk with breadfruit)1 h 35 · 4 serv. · budget-friendlyMaa talo ika (taro cooked with fish)1 h · 4 serv.Mei (pudding au fruit de l'arbre à pain)1 h 20 · 6 serv. · budget-friendlyMoa fakafiu (coconut milk chicken)1 h 10 · 4 serv.Moa palusami (chicken in taro leaves)2 h · 4 serv.Fakafiu fua (sweet tropical fruit dessert with coconut cream)35 min · 4 serv. · budget-friendlyFeke (octopus in coconut milk)1 h 35 · 4 serv. · budget-friendly

Original Ecomely recipe.