Whole fresh fish seasoned with lime and garlic, wrapped in banana leaves, and slow-cooked in the traditional umu until the flesh is flaky and infused with smoky, earthy flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: banana leaf, opened
Garnishes: lime wedges, fresh herbs
Accompaniments: steamed taro, coconut cream
Instructions
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1
Clean and score the fish on both sides.
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2
Rub with lime juice, garlic, salt, and pepper. Stuff cavity with onion slices.
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3
Lay fish on banana leaves and pour coconut cream over.
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4
Wrap tightly in banana leaves, then in aluminum foil.
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5
Cook in umu on hot stones or bake in oven at 180C for 40-45 min.
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6
Unwrap carefully and serve with the coconut sauce that forms inside.
Did You Know?
Samoan fishermen use traditional star navigation to find the best fishing grounds, a skill passed through oral tradition for over 2,000 years.
Chef's Notes
Equipment Tips
- umu or conventional oven
- banana leaves
- aluminum foil
Garnishing
lime wedges, fresh herbs
Accompaniments
steamed taro, coconut cream
The Story Behind I'a Umu
Cooking fish in the umu is one of the most ancient Polynesian food traditions. In Samoa, the practice connects modern islanders directly to their ancestors who first settled the islands. The banana leaf wrapping both protects the fish and imparts a subtle green, vegetal flavor.
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