Jeremiah and Antonio's Hamo Fish Grill

Team Samoa


Ingredients for Fish and Marinade

2 fish fillets (can be tuna, mahimahi, whatever is your favourite), skin on and bones removed
1 inch ginger (grated)
1 tbsp oil
2 tbsp coconut water (from brown coconut)
1 bunch coriander
3 leaves basil

Ingredients for Green Bananas

4 green bananas
1 cup coconut cream
Pinch curry powder

Ingredients for Salad

2 lettuces
5 tomatoes
1 vi (peeled & diced)
1 cucumber for garnish


4 slices pineapple


  1. Mix together all ingredients of marinade
  2. Add the fish fillet and allow to marinate for 5 – 10 minutes
  3. Wrap the fish in a banana leaf and set aside
  4. Heat grill until smoking
  5. Place the fish on and cook for approximately 2 minutes each side or until cooked
  6. After cooking remove the fish from the grill
  7. Rewrap in a banana leaf
  8. Make sure the banana wrap is sealed to keep moisture inside
  9. Set aside somewhere warm to let steam through
  10. Peel pineapple and cut four thick pieces from it
  11. Place on hot grill with a little oil and cook for 5 minutes each side
  12. Scrape coconuts
  13. Squeeze scrapings to make a thin coconut cream
  14. Peel green bananas
  15. Place whole bananas into a pot
  16. Put coconut cream in to a pot and bring to the boil
  17. While stirring add 5 chopped basil leaves, a pinch of curry, and seasoning
  18. Boil for approximately 10 minutes then set aside and cover, leaving it to rest in the juices.
  19. Chop tomatoes in half
  20. Wash and chop lettuce leaves into 2 inch strips
  21. Scrap (or grate) vi into a bowl
  22. Mix salad together and season
  23. Set aside


  1. Remove fish from banana leaf and place in the centre of your plate
  2. Drain and slice bananas
  3. Place beside the fish
  4. Place grilled pineapple beside the fish
  5. Add salad and garnish with a slice of cucumber
  6. Top bananas and fish with a little of the curry coconut sauce

Team Samoa Recipes Jeremiah and Antonio

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