Ingredients:
1 pound of raw fish (such as tuna, wahoo or mahi mahi)
2 cups of coconut milk
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of chili powder
1 teaspoon of grated ginger
1 teaspoon of grated garlic
1 small onion, finely chopped
1 teaspoon of lemon juice
Fresh herbs such as parsley or cilantro, chopped
3 tablespoons of coconut oil
Steamed taro leaves
Instructions:
Cut the fish into bite-sized chunks and place it in a large bowl.
In a separate bowl, mix together the coconut cream, herbs, garlic, onion, lemon juice, soy sauce, salt and pepper.
Pour the marinade over the fish and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
To prepare the taro leaves, remove the thick stems and blanch them in boiling water for 2-3 minutes. Drain and pat dry.
Heat a grill or griddle to high heat. Remove the fish from the marinade and grill or cook on the griddle for 2-3 minutes per side, or until the fish is cooked through.
To serve, place a few pieces of fish on a taro leaf and wrap it up like a burrito. Repeat with remaining fish and taro leaves.
Note:
If you don't have access to taro leaves, you can use lettuce or cabbage leaves instead.
Some people also add diced tomatoes, onions, and cucumbers to the inside of the wrap for added flavor and texture.
