Entree: Tonga – Lupulu Ika (Fish wrapped in taro leaves and cooked with coconut milk)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
40 min
Total
1 hr
Ingredients
- 2 lb (900 g) firm white fish fillets (tuna, snapper, or mahi-mahi), skin removed and cut into 6–8 portions
- 8–10 large taro leaves (lupulu), washed and stems trimmed — about 10–12 oz (300–350 g); if unavailable, use collard greens or banana leaves
- 1 tbsp (15 ml) coconut oil
- 1 medium onion, thinly sliced — about 5 oz (150 g)
- 2 medium tomatoes, sliced — about 10 oz (300 g)
- 2 cloves garlic, minced — about 0.2 oz (6 g)
- 1½ cups (360 ml) coconut milk
- 1/2 cup (120 ml) coconut cream
- 2 tbsp (30 ml) fresh lemon or lime juice
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- Banana leaf or foil to cover (optional)
Instructions
1. Preheat the oven to 350°F (175°C). If using fresh taro leaves, blanch them in boiling water for 30–45 seconds to soften and reduce itchiness, then drain and pat dry.
2. In a skillet, warm the coconut oil over medium heat. Sauté the sliced onion until soft and translucent, about 4–5 minutes. Add the garlic and cook 30–45 seconds. Remove from heat.
3. In a bowl, combine the coconut milk, coconut cream, lemon or lime juice, salt, and pepper. Stir to blend.
4. On a work surface, lay out a large taro leaf (or two overlapping if needed). Place a portion of fish in the center, top with a spoonful of sautéed onion, a slice of tomato, and a little of the coconut mixture. Fold or roll the leaf to enclose the fish, making a secure parcel. Repeat to make remaining parcels.
5. Place the parcels seam-side down in a baking dish snugly. Pour any remaining coconut liquid over and between parcels. Cover the dish tightly with a banana leaf and/or foil.
6. Bake in the preheated oven for 35–50 minutes, until the fish is cooked through and flakes easily and the taro leaves are tender. Alternatively, steam parcels over simmering water for 35–45 minutes.
7. Carefully unwrap and transfer Lupulu Ika to a serving platter, spooning some of the cooking liquid over the parcels. Serve hot with steamed cassava, taro, or rice.
