INGREDIENTS

1 x 500g of filleted fish of your choice (For this dish we’re using Mahi Mahi)
1 tlbspn turmeric powder
1tsp salt
1 tsp pepper
½ cup virgin coconut cooking oil
¼ cup of fresh coconut milk/cream

Fresh Garden Salad – A complimentary veggie dish
Ingredients:
1 bunch watercress
1 bunch of spring onion (sliced on an angle)
¼ Cup of kulau flesh (flesh of young coconut scraped into long thin curls)
1 Red capsicum (diced)
1 whole cucumber (diced)
1 cup cherry tomatoes (cut into halves)
Salad Dressing:
1 kamquat
¼ cup of olive oil
Pinch of salt and pepper

Tukuru Banana side
Ingredients:
4 Whole peeled Tukuru Bananas (green cooking bananas)

METHOD

1. Marinate fish fillets with turmeric, salt and pepper and rest for 15 minutes
2. Prepare the fresh garden salad by setting the base with watercress. Add the red capsicum, spring onion, cucumber, and cherry tomatoes to the salad mix.
3. Add fresh grated kulau flesh (young coconut flesh) to the salad and mix all contents.
4. Slice tukuru bananas into halves and pan fry in oil until golden brown
5. Using the same frying pan, commence pan frying the fish fillets. Fry for about 10mins until golden brown.
6. Serve fish on a plate with a dash of coconut milk to dress it and serve with the side salad and the pan-fried banana.

 

Team PNG Recipes Joey & Lee Anne