For some smooth and moist rukau and succulent fish, try Mereana Hutchinson's recipe for Moana-Roa Mahimahi.
taste of this dish is very satisfying. It is subtle and can encourage you to
give fish its rightful place in your dietary habits.
Coconut cream is a very common ingredient for our cuisine. Rukau is our staple green vegetable. We have many other choices of green vegetables now, however the rukau is still the most preferred and the most high in iron nutrient. The kinaki varieties make our cuisine interesting. When the choice of kinaki takes your attention, you may be forgiven for ignoring the choice of fish. This recipe allows for any fish.
texture of the kinaki is a good contrast to the smooth and moist rukau and
white fish such as Parrot, Paara, Snapper, Cod etc)
Fish Fillet, poached in coconut cream and served atop rukau/taro leaves with
seasonal kinaki (taro, kumara, boiled green banana, kuru) Garnish with crispy
fried slivers of ginger and citrus zest and fresh lime.
grams Fresh Mahimahi fillet
coconut cream (fresh made or canned )
cooked rukau (taro leaves) or uncooked rukau
(fresh ground pepper, salt)
cooked and sliced however you wish
heavy pan heat small amount oil and sautee and sweat diced onion and 1 crushed
garlic till cooked, add taro leaves with 1 cup coconut cream, season with salt
and pepper and allow to simmer till tender and cooked thoroughly. Add more
coconut cream as needed. Finish with a squeeze of lemon. Keep warm. Rukau needs
a slow and long cooking time or pressure cooked in less time.
and sweat diced onion and 1 clove crushed garlic with little oil in a poaching
pan till transparent, clean and dry mahimahi, rub with salt and pepper, place
in same poaching pan with cup coconut cream, cover with lid and heat to
simmering, 12 minutes to 15minutes depending on thickness of fillet, check for
doneness, must be completely white and cooked through, not rare.
oil in small skillet and fry to crispy tablespoon each of fresh ginger and
lemon/lime skin or any fresh citrus zest.
4 By now
the rukau and fish fillet should be done and moist. You can allow the coconut
cream in fish to burn a little as this gives it a wonderful burnt coconut scent
Plate-up – In a warm large dinner plate, spoon rukau to off centre in a mound
and then place mahimahi fillet on top and spoon all the jus over to spill onto
the rest of plate. To the side of this off centred placement, arrange the
kinaki of your choice.
Garnish – Sprinkle crispy slivers of fresh ginger and lemon zest on fish
with fresh ground pepper. Arrange
lemon/lime wedge or slices onto kinaki. Be creative for eye appeal. This dish
is sometimes very bland to look at but the white of the fish against the dark
green of rukau is quite good. The white coconut cream around the base of the
mound and depending on the kinaki you have for accompaniment; it could look a
bit more colourful. The yellow of the lemon will give it a crisp appeal.
- This recipe was originally
published on www.ck/food/ and is republished with permission.