Vai Siaine with Topai | Tongan recipe | Tasteofthe SouthPacific

coconut cream

🥗Healthier: light coconut milk

💰Cheaper: coconut milk

Light coconut milk reduces calories while maintaining flavor.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

taro leaves

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach offers similar texture and flavor, while collard greens are more accessible.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides a similar acidity, while vinegar is cost-effective.

Prepare the taro leaves by washing them thoroughly and removing any tough stems.

Steam the taro leaves until tender, about 15-20 minutes.

In a bowl, mix together the fish, chopped onion, minced garlic, grated ginger, and chili.

Add coconut cream, salt, and pepper to the fish mixture and stir until well combined.

Place a layer of steamed taro leaves on a large piece of banana leaves.

Spoon the fish mixture onto the taro leaves and fold them over to create a parcel.

Wrap the banana leaves around the parcel securely to hold everything in place.

Place the wrapped parcels in a steamer and steam for an additional 30 minutes.

Remove the parcels from the steamer and let them cool slightly before unwrapping.

Serve the Vai Siaine with a drizzle of lime juice and garnish with chopped green onion.

Cooking Techniques

Spice Level: