Entree: Cook Islands – Kuru Paka (A Cook Islands-style coconut-braised fish with taro leaves and citrus, cooked until tender in a creamy sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, chopped
- 3 cloves (3) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (5 g) turmeric powder or 1 tbsp (15 g) fresh grated turmeric
- 1-2 fresh bird’s eye chiles or small red chiles, sliced (optional)
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 can (13.5 fl oz / 400 ml) coconut milk
- 1/2 cup (120 ml) water or light fish stock
- 4 fish fillets, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g) firm white fish such as snapper, trevally, or mahi-mahi
- 2 cups (packed) (120 g) taro leaves or substitute spinach, coarsely chopped
- 2 tbsp (30 ml) fresh lime juice
- 1-2 tbsp (15–30 ml) thinly sliced green onion or chives for garnish
- Cooked boiled taro or steamed rice, to serve

Instructions

1. In a wide, deep skillet or sauté pan, heat the coconut oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–6 minutes.
2. Add the minced garlic, grated ginger, turmeric, and sliced chiles; cook, stirring, for 1 minute until aromatic.
3. Pour in the coconut milk and water or fish stock, stir to combine, and bring to a gentle simmer. Season with salt and pepper.
4. Add the taro leaves (or spinach) to the simmering liquid and cook until just wilted, about 3–4 minutes.
5. Gently nestle the fish fillets into the sauce, spooning liquid over them so they are partially submerged. Cover the pan and simmer gently until the fish is cooked through and flakes easily, about 8–10 minutes depending on thickness.
6. Remove the lid, stir in the lime juice, and adjust seasoning to taste. Allow the sauce to warm through for another minute.
7. Serve the Kuru Paka hot over steamed rice or boiled taro, garnished with sliced green onion or chives.