Baked Fish with Palusami Sauce

Baked Fish with Palusami Sauce and Corned Beef Herb Salad with Pickled Shallots

Recipe by Kārena and Kasey Bird

This special dish was designed for the annual Tohunga Tūmau Matariki Dinner 2024. A baked fish dish served with a creamy palusami sauce, a traditional Polynesian sauce made with coconut cream and leafy greens. It is topped with a unique salad of pickled shallots, fresh herbs, and corned beef, providing a wonderful contrast of flavours and textures.

Baked Fish:

4 fish fillets (snapper or similar)
2 tbsp olive oil
Salt and pepper to taste

Palusami Sauce:

1 can coconut cream (400ml)
2 cups taro leaves (or substitute with spinach or silverbeet), finely chopped
1 small onion, finely chopped
1 clove garlic, minced
1/2 tsp salt

Corned Beef Herb Salad:

200g canned corned beef, cooked and shredded (some parts to be crispy)
1/4 cup fresh italian parsley leaves
1/4 cup fresh coriander leaves
1/4 cup fresh chives, chopped in to matchsticks

Pickled Shallots:

2 shallots, thinly sliced
1/2 cup white vinegar
1 tsp sugar
1/2 tsp salt

Method:

Pickled Shallots:

Combine the white vinegar, sugar, and salt in a bowl. Stir until the sugar and salt are dissolved.
Add the thinly sliced shallots and let them pickle for at least 30 minutes.

Baked Fish:

Preheat oven to 180°C (350°F).
Place fish fillets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Bake for 15-20 minutes, or until cooked through.

Palusami Sauce:

Combine coconut cream, taro leaves (or spinach or silverbeet), onion, garlic, and salt in a saucepan.
Cook over medium heat until the leaves are tender and the sauce thickens, about 10-15 minutes.

Corned Beef Herb Salad: