Niue-Style Fish and Taro Coconut Bake

Name: Niue-Style Fish and Taro Coconut Bake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 700 g Taro Root (peeled and thinly sliced); 300 g Green Papaya (peeled and thinly sliced); 450 g Mahi Mahi (cut into large pieces); 150 g Onion (finely chopped); 7 g Salt; 2 g Black Pepper; 2 pcs Banana Leaf (rinsed); 500 ml Coconut Milk

A Niue-style home adaptation of fish and taro baked with coconut milk in banana leaf. Green papaya adds body, while the covered bake keeps the fish moist and cooks the taro completely.

Prep

30m

Cook

1h 5m

Serves

Estimated

Nutrition

Per serving

635kcal

Calories

27g

Protein

32g

Fat

66g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Filling

700g
Taro Root (peeled and thinly sliced)
300g
Green Papaya (peeled and thinly sliced)
450g
Mahi Mahi (cut into large pieces)
150g
Onion (finely chopped)
7g
Salt
2g
Black Pepper
2pcs
Banana Leaf (rinsed)

Sauce

500ml
Coconut Milk

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Preheat the oven to 190°C (375°F). Line a baking dish with the banana leaves.
02
Arrange half of the taro root in the dish, add the green papaya and onion, then place the mahi mahi on top. Season with the salt and black pepper and cover with the remaining taro root.
03
Pour the coconut milk evenly over the layered filling.
04
Cover tightly and bake until the taro root is fully tender and the mahi mahi flakes easily and reaches 63°C (145°F).
05
Rest briefly before serving so the coconut sauce settles into the bake.

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