Entree: French Polynesia – National Cuisine – Roulade de Poisson (Rolled and stuffed fish fillet cooked in banana leaf with coconut and vanilla flavors)

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 25 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 mahi-mahi or firm white fish fillets, approx. 8 oz each, skin removed and butterflied into even sheets
- 1 cup fresh shredded coconut (or unsweetened desiccated coconut)
- 1 small shallot or onion, finely minced (approx. 1.5 oz)
- 2 cloves garlic, minced
- 1 large egg, beaten (approx. 1 3/4 oz)
- 1/4 cup (60 ml) coconut milk
- Seeds from 1 vanilla bean, scraped, or 1 tsp (5 ml) vanilla bean paste
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) olive oil
- Salt and freshly ground black pepper to taste
- 4 banana leaves or parchment squares for wrapping

Show original ingredient measurements

- 2 mahi-mahi or firm white fish fillets, approx. 8 oz (225 g) each, skin removed and butterflied into even sheets
- 1 cup (80 g) fresh shredded coconut (or unsweetened desiccated coconut)
- 1 small shallot or onion, finely minced (approx. 1.5 oz / 45 g)
- 2 cloves garlic, minced
- 1 large egg, beaten (approx. 50 g)
- 1/4 cup (60 ml) coconut milk
- Seeds from 1 vanilla bean, scraped, or 1 tsp (5 ml) vanilla bean paste
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) olive oil
- Salt and freshly ground black pepper to taste
- 4 banana leaves or parchment squares for wrapping

Instructions

1. Preheat oven to 350°F (175°C) if baking, or prepare a steamer if steaming. If using banana leaves, pass briefly over a flame or in boiling water to make them pliable.
2. In a bowl combine shredded coconut, minced shallot, garlic, beaten egg, coconut milk, vanilla seeds, lime juice, cilantro, 1 tbsp olive oil, and a pinch of salt and pepper. Mix into a cohesive filling.
3. Lay a butterflied fish fillet flat on a work surface. Season lightly with salt and pepper and brush with a little olive oil. Spoon half the coconut filling in a log down the center of each fillet.
4. Roll each fillet tightly around its filling to form a roulade and wrap each roll in a banana leaf or parchment square, folding and sealing the edges.
5. Place wrapped roulades on a baking sheet and bake 18–22 minutes until fish is opaque and cooked through, or steam for 15–18 minutes until set.
6. Remove from oven or steamer, unwrap carefully, and slice each roulade into rounds. Serve immediately with steamed rice and a wedge of lime.