NZ Woman's Weekly

Recipe: Fish palusami

  • Meal Type

  • Servings


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.

Issue 1541

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