METHOD

1. Boil plantain for 15 mins and set aside to cool.
2. To prepare the nama, carefully rinse name under running water and allow to drip dry in a colander.
3. Clean mussels and boil with ginger, coriander and onion for 15 minutes. Once cooled, scoop out mussels and roughly chop meat.
4. Using the mussels’ stock, poach walu fillets till cooked and keep warm.
5. Take tops off ota, blanch for a 1 minute, strain then chill quickly.
6. Peel rourou stems (if used) and scrape with a fork to make “Fijian noodles”, boil until tender.
7. Squeeze coconut and store cream aside.
8. Dice onion, tomato, coriander and place in a bowl.
9. Add the mussels, shredded fish, nama with coconut cream, lemon juice and seasoning.
10. To assemble, lay plantains on the bottom of the plate and top with rourou stems if used. Mount with salad and garnish with grated coconut and coconut cream.