Fish & seafood
Kumu (grilled fish in the embers)
Kumu is a whole fish cooked wrapped in banana leaves over embers or in an earth oven. The flesh stays juicy and fragrant; it is a traditional sharing dish from the Solomon Islands.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Heat the barbecue or preheat the oven to 220 °C. Pass the banana leaves over a flame to make them pliable.
- Score the fish on both sides, rub it with the garlic, ginger, juice of one lime, salt, pepper and chilli.
- Lay the fish on the banana leaves with the taro slices around it, then close the parcel, folding the edges well.
- Place the parcel on the barbecue grate or on a baking sheet in the oven, covered with a sheet of foil.
- Cook for 35 to 40 minutes, turning once, until the flesh comes away easily from the bone.
- Open the parcel carefully, drizzle with the oil and the juice of the second lime, and serve straight away.
Variations and tips
Oven version. Bake at 200 °C for 35 minutes in a covered dish lined with banana leaves, without embers.
Using what's easy to find. Without banana leaves, use thick baking paper or foil, which also keeps the juices in well.
More ideas
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Solomon Islands
Solomon Islands
Solomon Islands
Solomon Islands
Solomon Islands
Solomon Islands
Solomon Islands
Solomon Islands
Original Ecomely recipe.