Entree: Cook Islands – Umukai (Traditional earth-oven roasted fish and root vegetables cooked with coconut cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

2 whole reef fish (such as snapper or mahi-mahi), about 1.5 lb (680 g) each, scaled and gutted (estimate: Snapper is an example species, not a confirmed identification. Estimated cooked edible mass uses a 35% yield from the stated 1,360 g total scaled-and-gutted fish weight; actual yield varies with species, size, and trimming.)
454 g peeled taro root, cut into 1 cm slices
454 g peeled cassava (yuca), cut into 1 cm slices
4 green bananas, peeled and halved (optional; estimated 400 g edible total)
480 ml coconut cream (estimated 480 g)
30 ml coconut oil (about 27 g)
225 g onion, thinly sliced
9 g garlic, minced
15 ml fresh lime juice (about 15 g)
12 g salt
2 g ground black pepper
4 large banana leaves for wrapping (not eaten; aluminum foil may be used instead)
10 g fresh parsley, chopped, for garnish (estimated amount)

Instructions

1. Preheat the oven to 190°C. If using banana leaves, soften them briefly over a flame or in hot water until pliable.
2. Rinse the fish and pat dry. Season inside and out with half the salt, half the pepper, and half the lime juice. Rub the fish with the coconut oil.
3. Toss the taro and cassava slices with the remaining salt and pepper. In a separate bowl, combine the coconut cream, onion, garlic, and remaining lime juice.
4. On each banana leaf, or a double layer of foil, arrange half the taro and cassava as a bed. Place one fish on top and spoon half the coconut cream mixture over it. Add two halved green bananas around the fish if using. Repeat for the second parcel.
5. Fold each leaf or foil packet tightly to seal. Secure banana leaves with kitchen twine if needed.
6. Place the parcels on a baking sheet and bake for 55–75 minutes, until the root vegetables are tender and the fish flakes easily. Cooking time will vary with fish and vegetable thickness.
7. Carefully open the parcels, watching for steam. Transfer the fish and vegetables to a serving platter, spoon the cooking juices over them, garnish with parsley, and serve.