Jaan̄kun

Background

Jaan̄kun is an island-style wrap-and-steam feast that pairs fragrant parcels of reef-fish with a creamy, earthy side made from taro-root, rich coconut-milk, and binding breadfruit-flour. The fish is cushioned in aromatic layers of banana-leaf and perfumed with pandan-leaf, then brightened at the table with zesty lime and a gentle spark of chili. Savory notes from ginger, garlic, and onion, a clean snap of sea-salt, and a finishing brush of vegetable-oil bring balance to every bite. This is comfort food built on coastal ingredients and leaf-wrapped technique—simple, satisfying, and deeply aromatic.

Ingredients

• 500 g reef-fish fillets, skinless
• 1 cup coconut-milk
• 2 cups grated taro-root
• 1/2 cup breadfruit-flour
• 1 lime, zest and juice
• 1 thumb of grated ginger
• 2 cloves minced garlic
• 1 small sliced onion
• 1–2 sliced chili (to taste)
• 2 knots or strips of pandan-leaf
• 2–4 sheets of pliable banana-leaf
• 1 tsp sea-salt, plus more to taste
• 1 tbsp vegetable-oil
• 1/2 cup hot water (for softening leaves and steaming)

Preparation

1. Soften leaves: Briefly pass the banana-leaf over steam or a warm pan to make it flexible. If needed, dip the edges into hot water until pliable. Tie or bruise the pandan-leaf to release its aroma.
2. Mix a quick marinade: In a bowl, whisk coconut-milk, the finely grated ginger, minced garlic, zest and juice of the lime, and a pinch of sea-salt. Add the reef-fish and gently coat. Marinate for about 20 minutes.
3. Make the island starch: In another bowl, combine the grated taro-root, breadfruit-flour, a splash of coconut-milk, a pinch of sea-salt, and enough warm water to form a thick spoonable batter. Let it rest for 10 minutes to hydrate.
4. Assemble fish parcels: Lay one sheet of supple banana-leaf on your board. Scatter a little sliced onion and a few slices of chili in the center, add a piece of marinated reef-fish, nestle in a strip or knot of pandan-leaf, and spoon on a bit of the coconut-milk marinade. Season the top lightly with sea-salt.
5. Wrap and seal: Fold the banana-leaf over the filling into a snug packet. Brush the outside lightly with vegetable-oil to help it glisten and seal.
6. Set up to steam: Bring a steamer to a steady simmer with hot water. Arrange the packets in a single layer so steam can circulate.
7. Steam the fish: Steam the reef-fish packets until the flesh is opaque and flakes, about 25 minutes, depending on thickness.
8. Steam the starch side: Spoon the rested mixture of taro-root, breadfruit-flour, and coconut-milk onto a smaller piece of banana-leaf, fold into a thin parcel, and steam alongside until set and tender, about 15 minutes.
9. Rest and unwrap: Let the parcels sit off the heat for 5 minutes. Carefully open the banana-leaf to release the scented steam.

How to Serve and Enjoy

Plate a parcel of the steamed reef-fish with a slice of the tender taro-root and breadfruit-flour side. Spoon over any pooled juices enriched with coconut-milk, add fresh squeezes of lime, and tuck in extra slices of chili for heat. A few translucent rings of warm onion and a whisper of grated ginger echo the aromatics. Finish with a tiny sprinkle of sea-salt and a delicate brush of vegetable-oil on the plate rim for shine.

Tips and Notes

• Leaf prep: Properly softened banana-leaf resists tearing and seals in moisture. A quick pass over steam or hot water works well.
• Aromatics: A small knot of pandan-leaf perfumes the parcel; remove it before eating, but keep the soft onion and ribbons of chili for flavor.
• Balance: Taste the marinade of coconut-milk, lime, grated ginger, minced garlic, and sea-salt before adding the reef-fish so the seasoning is spot on.
• Texture: If you prefer a firmer side, add a spoon more of breadfruit-flour to the taro-root mixture; for silkier, thin slightly with coconut-milk or warm water.