Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the taro puree by steaming 500 grams of peeled and cubed taro root in a steamer basket for 15-20 minutes until very tender.

2. 2

   While the taro is steaming, create the black garlic-pineapple glaze by combining 8 minced black garlic cloves, 1 cup of finely diced fresh pineapple, 1 tablespoon of grated ginger, 2 tablespoons of coconut aminos, 1 tablespoon of rice vinegar, and 1 teaspoon of toasted sesame oil in a small bowl.

3. 3

   Season 600 grams of mahi-mahi fillets with 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground black pepper on both sides.

4. 4

   Carefully place the seasoned mahi-mahi fillets in a steamer basket and steam them for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

5. 5

   Once the taro is tender, transfer it to a bowl, add 1/2 cup of full-fat coconut milk, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper, then mash until smooth.

6. 6

   To serve, spoon a portion of the mashed taro onto each plate, top with a steamed mahi-mahi fillet, and generously spoon the black garlic-pineapple glaze over the fish.

7. 7

   Garnish each serving with thinly sliced 2 stalks of green onions for a fresh finish.