Entree: Micronesia – Southern Culinary Region – Taro Leaf Stew (Coconut-based stew of tender taro leaves cooked with fish and aromatics)

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 10 min

Cook 18 min

Total 28 min

Ingredients

- 2 tbsp (30 ml) coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 fresh green chiles, seeded and sliced (optional)
- 10–12 medium taro leaves, stems removed, washed and stacked, about 12 oz (340 g)
- 1 lb (454 g) firm white fish (such as grouper or mahi-mahi), cut into 1-inch pieces
- 2 cups (480 ml) coconut milk (full fat)
- 1 cup (240 ml) fish or vegetable stock
- 1 tbsp (15 ml) lime juice or to taste
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) crushed toasted achuete/annatto seeds or 1/2 tsp (2.5 g) paprika for color (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or local herb for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the garlic, grated ginger, and sliced chile and sauté 1–2 minutes until fragrant.
2. Layer the washed taro leaves in the pot, tucking them down as they wilt. Pour in the coconut milk and stock, stir gently to combine, then add the fish pieces on top. Season with salt, pepper, and achuete or paprika if using. Bring to a gentle simmer, cover, and cook 12–18 minutes until the taro leaves are tender and the fish is cooked through. Stir in lime juice, adjust seasoning, garnish with cilantro, and serve hot with steamed rice or boiled breadfruit.