Bicol-Style Taro Leaf-Wrapped Fish Parcels in Coconut Cream

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This Bicol region classic features small whole fish individually wrapped in tender taro leaves and gently simmered in a rich, spicy coconut cream sauce infused with chilies and fermented shrimp paste. The parcels soak up the savory broth while the taro leaves add an earthy, slightly mucilaginous body that thickens the sauce naturally. Serve hot with steamed jasmine rice for a comforting taste of southern Luzon.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 28 gFat
• 22 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 2 gSugar
• 25 gProtein
• 480 mgSodium
• 650 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the parcels

• 1 lb small whole fish (smelts, anchovies, or milkfish), cleaned and gutted
• 20–24 fresh young taro (gabi) leaves, rinsed and patted dry
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the aromatic base

• 1 tbsp coconut oil
• 4 cloves garlic, finely minced
• 2 shallots, thinly sliced
• 1 inch ginger, peeled and julienned
• 1 tbsp fermented shrimp paste (bagoong alamang)

For the coconut broth

• 4–6 Thai or Filipino finger chilies, lightly crushed
• 1 cup thick coconut cream (first press)
• 3/4 cup thin coconut milk (second press)
• 1/4 cup water
• 1 tsp fish sauce (patis)

Directions

1. Season the cleaned fish inside and out with salt and pepper, then set aside while you prepare the leaves.
2. In a wide clay or heavy-bottomed pot, heat the coconut oil over medium heat and sauté the garlic, shallots, and ginger until fragrant and softened, about 2 minutes.
3. Add the fermented shrimp paste and crushed chilies; cook for 30 seconds until aromatic, stirring to dissolve the paste into the oil.
4. Pour in the thin coconut milk and water, bring to a gentle simmer, and season with fish sauce; simmer 3–4 minutes to meld the flavors.
5. Lay one taro leaf flat, place a seasoned fish in the center, fold the sides over the fish, then roll from the bottom up into a tight little parcel; repeat with the remaining fish and leaves.
6. Arrange the parcels seam-side down in a single layer in the simmering broth; do not stir once placed so the parcels hold their shape.
7. Pour the thick coconut cream evenly over the parcels, bring the liquid back to a low simmer, cover the pot, and cook gently for 20–25 minutes until the fish is tender and flakes easily.
8. Uncover and simmer 3–5 more minutes to slightly reduce the sauce and concentrate the coconut flavor, then taste and adjust salt or chilies.
9. Serve the parcels hot in shallow bowls, spooning the rich coconut broth over each one, alongside plenty of steamed jasmine rice.

Cook’s Notes

• Always wear kitchen gloves or rub your hands with a little coconut oil when handling raw taro leaves, as their calcium oxalate crystals can cause itching.
• Choose the youngest, most tender taro leaves — large mature leaves are too fibrous and will not soften enough during cooking.
• Do not stir the parcels once they are arranged in the pot; this keeps them intact and lets the leaves slowly release their natural thickener into the broth.
• For an even more traditional Bicol flavor, substitute the small fish with cubes of fresh pork belly or shredded smoked fish.
• Freshly grated coconut produces a far richer, sweeter broth than canned varieties; reserve the first press for the top layer and the second press for simmering.

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