Entree: Cook Islands – Rori (Cook Islands coconut-steamed fish parcels wrapped in taro or banana leaves)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
- 4 firm white fish fillets (snapper, mahi-mahi, or similar), approx. 6 oz (170 g) each
- 6–8 taro leaves (or large spinach leaves) washed and blanched, or banana leaves for wrapping
- 1 cup (240 ml) thick coconut cream
- 1 medium (about 150 g) onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 1 small fresh chili, thinly sliced (optional)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1 small tomato, seeded and sliced (optional)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
Instructions
1. Preheat oven to 375°F (190°C) if baking; alternatively prepare a steamer setup for 20–25 minute steaming.
2. If using taro leaves, blanch leaves in boiling water 1–2 minutes until pliable, drain and pat dry. If using banana leaves, briefly pass them over an open flame or dip in hot water to soften and make them pliable.
3. In a small bowl whisk coconut cream with lime juice, minced garlic, grated ginger, 1 tsp salt, and 1/2 tsp pepper.
4. Lightly season each fish fillet with a pinch of salt and pepper. On each taro or banana leaf, place a few onion slices and a tomato slice (if using), lay a fillet on top, spoon about 1/4 cup (60 ml) of the coconut mixture over each fillet, and scatter a few chili slices if desired.
5. Fold the leaves around the fish to make a secure parcel and tie with kitchen twine or tuck edges to seal. Place parcels seam-side down in a baking dish or steamer.
6. Bake in the preheated oven 18–25 minutes, or steam for 18–25 minutes, until fish is opaque and flakes easily and coconut sauce is fragrant and lightly thickened.
7. Carefully open parcels (watch for steam), transfer fish to plates, spoon sauce and onions over the fish, garnish with chopped cilantro, and serve with boiled taro, cassava, or steamed rice.
