Papua New Guinean Mumu Fish Sweet Potato Parcels

Ingredients

• 12 oz white fish fillets
• 1 1/4 lb sweet potato, thinly sliced
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, thinly sliced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 ripe tomatoes, sliced
• 1 1/2 cups rice, for serving
• 3 limes, 1 juiced and 2 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Heat the oven to 400F (200C). Rinse the rice and simmer it in 2 cups salted water and 1/4 cup of the coconut milk, covered, over the lowest heat for 15 minutes.
2. Slice the sweet potato thinly and evenly, about 1/8 inch. Thick slices will still be hard when the fish is overdone.
3. Pat the fish dry and season it with the lime juice, half the salt, and pepper.
4. Mix the onion, garlic, ginger, oil, and remaining salt together, and stir the rest of the coconut milk in a separate bowl.
5. Cut four large sheets of foil or banana leaf. Lay overlapping sweet potato slices in the centre of each, then the tomato, then the fish, then the aromatic mixture.
6. Spoon the coconut milk over each pile, then fold the foil and crimp the edges tightly into sealed parcels with an air pocket above the fish.
7. The seal is the technique. A parcel that leaks steam bakes the fish dry instead of cooking it in its own moisture.
8. Bake for 30 to 35 minutes, then open one parcel away from your face and check that the sweet potato is tender and the fish flakes at 145F (63C). Serve with the rice, cilantro, and lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.