Taro is a tropical plant, primarily grown as a root vegetable for its edible starchy stem and large leaves.
Makes 4 parcels
- 400g skinned and
- boned gurnard fillets, cut into 1cm cubes
- ¼ tsp salt
- Juice of 2 large lemons
- 1 cup lite coconut milk
- 1 ripe tomato, deseeded and diced or cut into thin slices
- ½ avocado, halved, stoned, peeled and diced
- ½ red onion, finely sliced or diced
- ½ small telegraph cucumber, deseeded and diced
- Few coriander leaves
- 16 medium-sized taro leaves, rinsed well
- Aluminium foil
1 Preheat the oven to 170°C.
2 Sprinkle the gurnard fillets with salt and place in a large nonmetallic bowl. Pour over the lemon juice and lightly toss to coat.
3 Leave for 10 minutes, then drain the fish well in a colander and place in a clean bowl.
4 Stir in coconut milk, tomato, avocado, onion, cucumber and a few coriander leaves.
5 For each taro leaf, remove the tip, all of the stalk and 1cm of the leaf around the stalk.
6 Lay a piece of aluminium foil on the bench top. Layer 4 taro leaves on top, overlapping each other to form a leakproof circular shape. Repeat with remaining leaves and foil.
7 Divide fish mixture between the leaves. Gather the edges of the leaves, folding inwards to overlap and enclose the palusami. Completely seal the parcels in foil.
8 Place in a shallow water bath and cook in the oven for 30 minutes. Unwrap and eat.