Basil and Nene's Tanna Nuanangen Simboro
TEAM VANUATU
INGREDIENTS
For the Base:
1 bunch Island cabbage (Silverbeet can be substituted)
1 cup Grated Manioc (Breadfruit or Taro can be substituted here)
For the Filling:
250gm Poulet fish fillet (any good quality sustainable fresh fish will be fine)
1 cup fresh or tinned coconut milk
1 tbsp diced fresh Tomato
1 clove Crushed Garlic
1 thumb crushed Ginger
1 single Spring Onion
1 Egg
1 cup Manioc flour (Any other type of flour can be used here)
For the Sauce:
1 tsp Curry powder
1 handful crushed Nangai nuts (Cashew nuts or Almonds are a good substitute)
15ml Virgin Coconut oil
INGREDIENTS (GARNISH)
2 Poulet fish skin
Salt and Pepper to taste
METHOD
- Peel and grate manioc, squeeze out fluid.
- Dip fish into egg and coat with manioc flour.
- Fry fish fillets in coconut oil until golden brown.
- Combine fish, coconut milk, tomatoes, spring onion, garlic and ginger in a pan, simmer on a low heat for ten minutes.
- Remove fish, tomatoes and spring onions from pan and drain.
- Flake the fish and mix with tomatoes and spring onion to make filling. Season to taste.
- Keep the coconut milk sauce in the pan and add remaining garlic and ginger. Then add curry powder, crushed Nangai nuts and stir gently.
- Lay out 8-10 island cabbage leaves, overlapping the edges when laying them out. Spread grated manioc onto leaves and layer on the fish filling.
- Carefully roll, ensuring that the roll is tightly sealed, then tie with spring onion shoots or island cabbage stalks to keep the roll together.
- Carefully place the roll into a pot and cover with water. Leave to boil for ten minutes.
- Once cooked, remove the roll and slice into 2cm pieces. Lay out Simboro pieces, top with curry sauce, add chopped tomatoes and the crispy fried fish skin to garnish.
Tried this recipe at home? Let us know what you think!