Tahitian Fish Baked in Banana Leaves

Wrapping food in banana leaves is one of Polynesia’s oldest cooking techniques, perfected over centuries in the ahima’a, the traditional earth oven where parcels of fish and taro steam over hot stones. The leaves seal in every drop of moisture and perfume the food with a faint, grassy sweetness that no foil can quite replicate.

What makes it great is the gentle, even steam: the fish emerges silky and moist, infused with lime, garlic, and coconut milk, while the parcel itself makes a dramatic, fragrant reveal at the table. It is a dish that feels like a ceremony yet takes barely any effort, and it is the closest most of us will get to an island beach feast.

Tahiti recipes →