Kovu is a Fijian dish of seasoned fish or seafood wrapped in banana leaf and roasted, traditionally in a pit oven. Kovu is commonly made with walu, or narrow-banded spanish mackerel, a large Pacific Ocean fish related to tuna.

Since the fish is seasoned and cooked, it may be a good way to use less desirable cuts. Walu can be substituted with tuna. Kovu walu pairs well with roasted or steamed taro.

Layer banana leaves and place fish and seasonings on the leaves. Place the leaves in a wide bowl or otherwise cup them to help shape and catch liquids. Foil can be used in place of leaves if unavailable or added outside the leaves to help prevent leaking.

Add coconut cream and carefully wrap everything inside. Tie the parcel with banana fiber or string, or secure it with a pin. Once secure, roast the parcel. It can be cooked in the oven at 425°F for about 30 minutes. You can roast taro or other foods at the same time, though cooking times may vary.

Kovu is sometimes made with freshwater clam(kai) and is suitable for other types of seafood.

Recipe

Ingredients

• 2 lb walu or tuna, filleted and sliced
• 2 shallot or scallion, chopped (optional)
• 1 tbsp piece turmeric, grated
• 1 tbsp piece ginger, grated (optional)
• 2 chili, chopped (optional)
• ½ tsp salt
• 1 cup coconut cream

Method

• combine shallot, turmeric, ginger, chili, fish, salt, coconut cream
• place on layered, cupped banana leaf
• wrap and secure
• roast about 30 minutes at 425°F
• serve