Rock Islands Taro Parcels

Background

Inspired by the limestone lagoons and village cookfires of Palau’s Rock Islands, these leaf-wrapped parcels showcase island techniques of steaming and bundling flavors into tidy packets. Tender greens cradle a hearty filling and a morsel of seafood, then everything steams together until aromatic and cohesive. The result is portable, celebratory, and perfect for sharing.

Ingredients

• 8 large taro leaves
• 500 g grated taro root
• 1 1/2 cups coconut milk
• 300 g reef fish fillet, cut into strips
• 2 tbsp coconut oil
• 1 small onion, finely minced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 small chili, finely sliced (optional)
• 1 lime, zest and juice
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 4 large squares banana leaves for wrapping

Equipment

• Steamer or pot with steamer basket and lid
• Large skillet or saucepan
• Mixing bowls and spoon
• Knife, cutting board, and grater
• Tongs
• Kitchen twine or thin strips of banana leaves for tying

Preparation

1. Soften the wraps: Briefly pass the banana leaves over low heat (gas flame or hot pan) just until glossy and pliable. Wipe clean and cut into squares large enough to wrap a parcel.
2. Blanch the greens: Submerge the taro leaves in simmering water for 30 seconds, then drain and pat dry. This softens the leaves and tempers their natural bite.
3. Aromatics base: Warm the coconut oil in a skillet over medium heat. Add the onion, garlic, ginger, and chili, then cook, stirring, until translucent and fragrant, about 3 minutes.
4. Build the filling: Stir in 1 cup of the coconut milk, then fold in the grated taro root, salt, and black pepper. Cook gently until the mixture thickens slightly, about 2 minutes, then remove from heat. Zest the lime into the mixture and let it cool until just warm.
5. Season the seafood: Toss the reef fish fillet with a pinch of salt, a grind of black pepper, and the juice of the lime. Set aside.

Assemble the Parcels

1. Layering: Lay one softened square of banana leaves on your work surface. Place a blanched taro leaves in the center. Spoon a generous mound of the taro root filling onto the leaf.
2. Add the seafood: Nestle a strip or two of reef fish fillet on top. Drizzle a spoonful of the remaining coconut milk over the fish.
3. Wrap: Fold the sides of the taro leaves over the filling, then fold the banana leaves around the bundle to form a snug parcel. Tie with kitchen twine or a thin strip of banana leaves. Repeat with remaining ingredients.

Cook

1. Steam: Arrange the parcels in a steamer over gently boiling water. Cover and steam until the reef fish fillet is cooked through and the taro root is set and tender, about 20 minutes.
2. Rest: Remove parcels with tongs and let them rest for 5 minutes so the juices settle before unwrapping.

Serve and Enjoy

Place each parcel on a plate, then open to release the fragrant steam. Spoon over a little warm coconut milk if you like, and finish with a squeeze of fresh lime. These parcels pair beautifully with plain rice or breadfruit. Eat hot, letting each bite include tender greens, savory filling, and a piece of succulent reef fish fillet.

Tips and Variations

• If you can’t find taro leaves, use another mild, sturdy green for the inner layer, but keep the outer wrap of banana leaves for aroma and structure.
• For a richer finish, brush the parcels with a little coconut oil right before serving.
• Adjust heat with more or less chili to taste.
• Marinade accents like extra grated ginger or minced garlic can be added directly to the reef fish fillet before wrapping.
• Season at the table with a pinch more salt, a twist of black pepper, and another squeeze of lime.