Roasted fish with Eluit el Tuu is a traditional Palauan recipe for a classic dish of roast fish served with an accompaniment of bananas in coconut milk. The full recipe is presented here and I hope you enjoy this classic Palauan version of: Roasted fish with Eluit el Tuu.
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In the Palau Islands fish is a main ingredient of many dishes. Here, grilled fish is accompanied by bananas in coconut milk. Red Snapper is the suggested fish here as it's traditional but can also be fairly readily sourced in Europe.
Ingredients:
1 red snapper
1 lemon
Salt, to taste
garlic powder
onion powder
ground white pepper
2 kaffir lime leaves
3 small bananas
400g tin coconut milk
1 tbsp of sugar
Method:
Pre-heat your oven to 180°C.
Clean, scale and wash the fish then cut three gashes on both sides. Sit in a baking dish then sprinkle some salt, garlic powder, onion powder and ground white pepper over both sides of the fish.
Take the kaffir lime leaves, shred finely then put those pieces into the cuts along the fish sides.
Put half a lemon slice in each cut of the fish loin.
Transfer the fish to the centre of your pre-heated oven.
Peel the bananas and cut the flesh at a bias into generous chunks.
Pour the coconut milk into a casserole, add a pinch of salt and a tablespoon of sugar. Stir well and add the bananas.
Place over high heat then bring to a boil. Reduce the heat to low and cook for 15 minutes, until the coconut milk is thick enough to coat the back of a spoon.
To serve, portion the fish, arrange on a warmed plate and accompany with a generous spoonful of the banana and coconut mixture.
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