Entree: Nauru – Taro Leaf and Coconut Stew (Creamy coconut stew of tender cooked taro leaves and fish)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh taro leaves, stems removed, roughly chopped (wear gloves if desired)
- 1 lb (450 g) firm white fish (such as skipjack, mahi-mahi, or fresh tuna), cut into 1-inch pieces
- 3 cups (720 ml) full-fat coconut milk
- 1 cup (240 ml) water or fish stock
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 2 tbsp (30 ml) lime juice or to taste
- 1 tsp (5 g) sea salt, plus more to taste
- 1 small red chili, sliced (optional)
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish (optional)
- Steamed white rice, to serve

Instructions

1. Rinse the taro leaves well, remove thick stems, and roughly chop. Heat 2 tbsp (30 ml) oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and grated ginger and cook 1–2 minutes until fragrant.
2. Pour in 3 cups (720 ml) coconut milk and 1 cup (240 ml) water or stock and bring to a gentle simmer. Add the chopped taro leaves, pressing them down so they are submerged. Simmer gently, uncovered, stirring occasionally, for 20–30 minutes until the leaves are very tender and the oxalate crystals have broken down.
3. Stir in the fish pieces and sliced chili if using, and simmer gently 6–8 minutes more until the fish is opaque and cooked through. Do not boil vigorously to avoid breaking the fish apart.
4. Season the stew with 1 tsp (5 g) sea salt and 2 tbsp (30 ml) lime juice, tasting and adjusting seasoning as needed. If the stew is too thick, add a little extra water or coconut milk to reach the desired consistency.
5. Serve the taro leaf and coconut stew hot over steamed white rice, garnished with chopped cilantro or parsley if desired.