Entree: Cook Islands – Umukai (Traditional earth-oven roasted fish and root vegetables cooked with coconut cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 2 whole reef fish (such as snapper or mahi-mahi), about 1.5 lb (680 g) each, scaled and gutted
- 1 lb (454 g) taro root, peeled and cut into 1/2-inch (1 cm) slices
- 1 lb (454 g) cassava (yuca), peeled and cut into 1/2-inch (1 cm) slices
- 4 green bananas, peeled and halved (optional) (no measurement)
- 2 cups (480 ml) coconut cream
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 ml) fresh lime juice
- 2 tsp (12 g) salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 4 large banana leaves for wrapping, or aluminum foil if unavailable
- Fresh chopped parsley or Asian greens for garnish (no measurement)

Instructions

1. Preheat oven to 375°F (190°C). If using banana leaves, soften them briefly over a flame or in hot water so they are pliable for wrapping.
2. Rinse fish and pat dry; season inside and out with 1 tsp (6 g) salt, 1/2 tsp (1 g) pepper, and half the lime juice. Rub coconut oil over the fish.
3. In a bowl, toss the taro and cassava slices with the remaining salt and pepper. In a separate small bowl, combine coconut cream, sliced onion, minced garlic, and remaining lime juice.
4. On each banana leaf (or double layer of foil), make a bed of taro and cassava slices, then place one fish on top. Spoon the coconut cream mixture evenly over each fish and add halved banana pieces around the fish if using.
5. Fold the banana leaf tightly around the fish and vegetables to make a sealed parcel; secure with kitchen twine or fold foil edges to seal. Repeat for the second fish.
6. Place parcels on a baking sheet and bake in the preheated oven for 55–75 minutes, depending on thickness of fish and root vegetables, until vegetables are tender and fish flakes easily with a fork.
7. Carefully open parcels (watch for steam). Transfer fish and vegetables to a serving platter, spoon pan juices over the top, garnish with chopped parsley or greens, and serve family-style.