Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Steam 1 pound of peeled and diced taro root for 20-25 minutes until it is very tender when pierced with a fork.

2. 2

   In a medium bowl, combine the steamed taro with 2 minced black garlic cloves, 1/4 cup full-fat coconut milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then mash until smooth and creamy.

3. 3

   Season both sides of the 2 (6-ounce) mahimahi fillets generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

4. 4

   Place each seasoned mahimahi fillet onto a large banana leaf or a sturdy sheet of parchment paper, then spoon 1/4 cup of the prepared black garlic taro mash on top of each fillet.

5. 5

   Carefully fold and secure the banana leaves or parchment paper to create individual, tightly sealed packets and steam these packets for 10-12 minutes, or until the mahimahi is cooked through and flakes easily.

6. 6

   While the fish steams, prepare the drizzle by whisking together 1 tablespoon grated fresh ginger, 2 tablespoons fresh lime juice, the remaining 2 minced black garlic cloves, and the remaining 1/4 cup full-fat coconut milk in a small bowl.

7. 7

   Carefully unwrap the steamed mahimahi and taro from their packets, transfer each serving to individual plates, and generously pour the coconut-lime-black garlic drizzle over each portion.

8. 8

   Garnish the dish with 2 chopped green onion stalks just before serving for fresh aroma and flavor.