Coconut Fish in Pandanus — Nauruan Baked Fish Parcels

Shopping list

• 600 g firm white fish fillets (mahi-mahi or snapper) — skinless, cut into 4 portions

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• 200 ml coconut cream

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• 1 piece lime — zested and juiced

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• 1 piece fresh red chilli — finely sliced

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• 2 clove garlic cloves — minced

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• 1 tsp fresh ginger — grated

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• 2 piece spring onions — finely sliced

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• 8 piece pandanus leaves (or banana leaves) — softened over flame or boiling water

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• 1 tsp sea salt

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• 0.5 tsp freshly ground black pepper

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Lay out the softened pandanus or banana leaves on a work surface.

2. 2

   In a small bowl, whisk together the coconut cream, lime zest, lime juice, chilli, garlic, ginger, salt, and black pepper until well combined.

3. 3

   Season each fish fillet lightly with a pinch of salt. Place one fillet in the centre of two overlapping pandanus leaves.

4. 4

   Spoon about 3 tablespoons of the coconut mixture over each fillet, then scatter some sliced spring onion on top.

5. 5

   Fold the leaves over the fish to create a sealed parcel, securing with kitchen string if necessary. Repeat for all four fillets.

6. 6

   Arrange the parcels seam-side down in a baking dish. Pour any remaining coconut mixture around (not over) the parcels.

7. 7

   Bake for 20– 25 minutes, until the fish is opaque and cooked through (you can open one parcel to check).

8. 8

   Carefully unwrap the parcels at the table, or serve the fish on plates with the aromatic cooking juices spooned over. Serve with steamed rice or taro.