Tongan-Inspired Steamed Fish Parcels with Coconut Taro Mash

Make it

Instructions

1. 01

   Prepare the taro and steaming setup

   Set out a large pot with a steamer basket, a medium saucepan, a chef’s knife, a cutting board, a fine grater, four 30-cm squares of parchment paper, and a clean kitchen towel. Scrub 900 g taro root under cool running water, peel it carefully, and cut it into 4-cm chunks. Bring 1.5 l water to a full boil in the saucepan, add 1 tsp salt, and reserve the steamer pot for later. Add the taro to the boiling water, reduce the heat to maintain a steady simmer, cover, and cook for 20 minutes, or until a knife slides through the centers without resistance. Drain thoroughly and keep covered in the warm saucepan. | Why: Starting the taro first lets the mash finish at the same time as the fish while thorough washing and peeling remove grit and tough skin.

2. 02

   Mix the coconut seasoning

   While the taro cooks, rinse and dry 2 limes, finely grate 15 g fresh ginger, thinly slice 2 scallions, and mince 1 red chili. In a bowl, whisk 400 ml unsweetened coconut milk, 2 tbsp lime juice, 15 g fresh ginger, 2 scallions, 1 red chili, and ½ tsp ground black pepper until evenly combined. Taste the mixture and, if needed, add up to ¼ tsp salt from the measured seasoning already available; keep the bowl chilled until assembly. | Why: Ginger, lime, chili, and pepper give the mild fish a deliberate, balanced seasoning profile without requiring a heavy sauce.

3. 03

   Fill and seal the fish parcels

   Pat 600 g firm white fish fillets completely dry with the kitchen towel, check for pin bones, and cut the fillets into four portions. Lay one portion on each parchment square. Spoon one quarter of the coconut mixture over each portion, fold the parchment over, and crimp the edges tightly to make sealed parcels with a little space around the fish. Arrange the parcels in the steamer basket in a single layer. Pour 500 ml water into the large pot, making sure the water sits below the basket, then cover the pot. | Why: Drying the fish improves seasoning adhesion, while sealed parcels trap aromatic steam and prevent the delicate fillets from drying out.

4. 04

   Steam and finish the mash

   Bring the covered pot to a vigorous boil over high heat, then steam the parcels for 10–12 minutes. Begin checking at 10 minutes: the parchment should be puffed, and the thickest fish portion should be opaque, flake easily, and reach 63°C on an instant-read thermometer. If needed, steam for 2 minutes longer. Remove the basket carefully and rest the sealed parcels for 3 minutes. Meanwhile, mash the drained taro with 120 ml unsweetened coconut milk, 1 tbsp coconut oil, and ¼ tsp salt until smooth but still thick; warm it over low heat for 2 minutes if it has cooled, stirring until steamy but not bubbling. | Why: Controlled steaming cooks fish safely while preserving moisture, and the warm coconut mash provides richness without masking the parcel’s bright aromatics.

5. 05

   Plate and serve

   Divide the coconut taro mash among four warmed plates. Open each parcel carefully away from your face, transfer the fish onto the mash, and spoon the hot coconut juices over the top. Finish with 1 tbsp lime zest divided among the plates and 2 tbsp cilantro leaves scattered over each serving. Serve immediately while the fish is hot and the mash is soft. | Why: Opening the parcels at the table releases their aroma, while fresh zest and herbs sharpen the rich coconut elements.