Entree: French Polynesia – Central Culinary Region – Banana Poe with Fish (Grilled island fish served with baked mashed banana pudding made with coconut and starch)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 40 min

Total 1 hr 20 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (mahi-mahi, trevally, or similar)
- 2 tbsp (30 ml) coconut milk for fish marinade
- 1 tbsp (15 ml) fresh lime juice for fish marinade
- 1 tsp (5 ml) grated fresh ginger for fish marinade
- 1 clove garlic, minced for fish marinade
- 1/2 tsp (2.5 ml) fine sea salt for fish marinade
- 1 tbsp (15 ml) vegetable oil for grilling the fish
- 4 ripe bananas, mashed, about 1 lb (450 g) peeled and mashed
- 1/2 cup (60 g) arrowroot or cassava starch
- 1/2 cup (120 ml) coconut milk (for the po'e batter)
- 2 tbsp (30 ml) brown sugar or white sugar, optional and to taste
- Pinch of salt for the po'e batter
- Banana leaves for wrapping and baking (optional) or aluminum foil
- Lime wedges, to serve
- 2 tbsp (30 ml) toasted shredded coconut or chopped fresh cilantro, for garnish

Instructions

1. Preheat oven to 350°F (175°C). If using banana leaves, wilt them briefly over a low flame or hot skillet so they become pliable.
2. Make the po'e batter: in a bowl combine the mashed bananas, arrowroot (or cassava) starch, 1/2 cup (120 ml) coconut milk, sugar if using, and a pinch of salt. Stir until smooth and you have a thick, pourable batter. Add a touch more coconut milk if too stiff.
3. Spoon the banana mixture onto banana leaves or into a lightly oiled shallow baking dish. Fold leaves to enclose or cover dish with foil. Bake in the preheated oven for 30–40 minutes, or until the po'e is set and slightly glossy on top. Remove and let rest; it will firm as it cools.
4. While the po'e bakes, prepare the fish marinade: whisk together 2 tbsp (30 ml) coconut milk, lime juice, grated ginger, minced garlic, and 1/2 tsp (2.5 ml) salt. Place fillets in a shallow dish and coat with the marinade. Let rest 10–15 minutes.
5. Heat a skillet or grill pan over medium-high heat and add 1 tbsp (15 ml) oil. Sear the marinated fish fillets 3–4 minutes per side, depending on thickness, until opaque and cooked through with a lightly caramelized exterior.
6. To serve, slice or scoop the po'e into portions and place on plates. Top or accompany each portion with a grilled fish fillet. Garnish with toasted shredded coconut or chopped cilantro and lime wedges.
7. Serve warm: spoon extra coconut milk over the po'e if desired, and enjoy the balance of savory grilled fish with the sweet, coconut banana pudding.