Entree: Kiribati – Southern Culinary Region – Te Roro (Coconut-and-fish parcel steamed or baked in taro leaves)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 4 tuna steaks, approx. 6 oz (170 g) each
- 1 1/2 cups (360 ml) coconut milk
- 1 cup (80 g) grated fresh coconut
- 1 cup (150 g) cooked and mashed breadfruit or cooked mashed taro
- 1 medium onion, thinly sliced
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 tsp (6 g) sea salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 6–8 taro leaves or large banana leaves for wrapping
- 2 tbsp (30 g) chopped fresh cilantro or pandan leaves for garnish (optional)

Instructions

1. Cut the tuna steaks into 1-inch (2.5 cm) chunks and place in a bowl. Add coconut milk, grated coconut, grated ginger, lime juice, sliced onion, coconut oil, salt, and pepper. Toss gently to combine and let marinate 30 minutes at room temperature or up to 2 hours in the refrigerator.
2. Prepare taro leaves by trimming thick stems and blanching them quickly in boiling water for 30–60 seconds to soften, then pat dry. On each leaf, place about 1/4 of the mashed breadfruit or taro, then spoon a quarter of the marinated tuna and some of the onions and coconut mixture on top. Fold the leaf tightly into a parcel and secure with kitchen twine or toothpicks.
3. Arrange parcels seam-side down in a shallow baking dish, add a few tablespoons of remaining coconut milk to the dish to keep them moist, cover tightly with foil, and bake in a preheated oven at 375°F (190°C) for 25–30 minutes until fish is opaque and cooked through. Alternatively, steam parcels over simmering water for 30–40 minutes.
4. Remove parcels, let rest 5 minutes, then open carefully. Garnish with chopped cilantro or shredded pandan leaves if using and serve hot.