Tuvaluan Taro with Coconut Cream and Grilled Fish

Ingredients

• 2 lb (900g) taro root, peeled and cut into large chunks
• 1 1/2 cups (355 ml) coconut cream
• 2 tbsp brown sugar
• 1/2 tsp salt, plus more to taste
• 4 white fish fillets (about 1.5 lb / 675g total)
• 2 tbsp vegetable oil
• 1 lime, cut into wedges

Before you cook

• Peel the taro root and cut it into large chunks.
• Pat the fish fillets dry and rub them with half the oil.

Steps

1. Put the taro chunks in a large pot and cover them with water.
2. Bring the pot to a boil, then lower the heat and simmer for 25 minutes, until a knife slides through easily.
3. Drain the taro well and return it to the warm pot.
4. Mash the taro roughly with a fork or potato masher, leaving some texture.
5. Warm the coconut cream in a small saucepan over low heat.
6. Stir the brown sugar and salt into the warm coconut cream until dissolved.
7. Fold the coconut cream mixture into the mashed taro.
8. Heat the remaining oil in a grill pan or skillet over medium-high heat.
9. Season the fish fillets with salt on both sides.
10. Grill the fish for 4 minutes per side, until it flakes easily.
11. Taste the taro and add more salt if needed.
12. Serve the coconut taro alongside the grilled fish, with lime wedges on the side.