Entree: Cook Islands – Mitiore (Cook Islands umu-style baked fish and taro leaves in coconut cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (examples: mahi-mahi, snapper, or trevally)
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) thick coconut cream
- 1 cup (240 ml) coconut milk
- 6–8 taro leaves, stems removed, or 6 cups (180 g) fresh baby spinach if taro leaves unavailable
- 1 small ripe tomato, thinly sliced (about 3 oz / 85 g)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 ml) crushed fresh ginger
- 1 small hot chili, thinly sliced (optional)
- Salt and freshly ground black pepper to taste
- Banana leaves or aluminum foil for wrapping (banana leaves preferred)
- Lime wedges for serving
- Cooked cassava, taro, or rice for serving

Instructions

1. Preheat oven to 375°F (190°C). If using banana leaves, briefly pass them over a flame or warm in the oven to make them pliable, then cut into large sheets for wrapping. Alternatively, use large pieces of aluminum foil.
2. In a skillet over medium heat, warm the coconut oil. Add the sliced onion and cook until soft and slightly golden, about 6 minutes. Add garlic and ginger and cook 1 minute more. Remove from heat.
3. Lay a banana leaf or foil sheet on a work surface. Place a layer of taro leaves or spinach in the center, then a portion of the sautéed onion mixture. Place a fish fillet on top, season with salt and pepper, then spoon over a few tablespoons of coconut cream and a little coconut milk. Add a couple of tomato slices and a few chili slices if using. Sprinkle with lime juice.
4. Fold the banana leaf or foil into a tight parcel, sealing the edges to trap steam. Repeat for remaining fillets, making 4 parcels.
5. Place parcels on a baking sheet and bake in the preheated oven for 20–25 minutes, until the fish is opaque and flakes easily and the taro leaves are tender. If using a traditional umu (earth oven), cook parcels in the hot stones covered for about the same time plus additional steaming time as needed.
6. Carefully open parcels (watch for steam). Spoon any cooking juices over the fish, garnish with extra lime wedges, and serve immediately with cassava, baked taro, or rice.