Fish Lū is a traditional Polynesian dish where fish is wrapped in banana leaves with coconut milk and vegetables, then steamed. This cooking process in an underground oven, called an “umu” or “lovo,” preserves the fish's natural flavors while infusing subtle notes of smoke and banana. Easily adaptable to modern cuisine, this dish offers a unique and naturally gluten-free culinary experience.

Fish Lū, fish cooked in banana leaves (Polynesia)

Polynesia

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Preparation time: 10 minutes Cooking time: 20 minutes Total time 30 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Portions

• 600g of white fish mahi , tuna, or other local fish)

• 250 ml of coconut milk

• 1 onion, sliced

• 1 bell pepper, cut into thin slices

• 2 carrots, cut into thin slices

• Salt and pepper to taste

• Banana leaves for wrapping

Preparation

1. Prepare the banana leaves, if unavailable, you can use parchment paper.
2. Mix the fish with salt, pepper and coconut milk. Add the onions, bell pepper and carrots, then mix everything together.
3. Place a portion of fish and vegetables on a banana leaf. Carefully fold the leaf to wrap everything up.
4. Cover each packet well with more banana leaves if necessary.
5. Place the packages in a steamer or an oven preheated to 180°C and cook for approximately 20 minutes.
6. Serve hot with rice or taro to stay as close as possible to Polynesian cuisine.

Keywords: Fish Lū Polynesia, banana leaf recipe, gluten-free fish recipe

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