

John and Asia's Manase Mu
TEAM SAMOA
INGREDIENTS
Ingredients for the Fish and Marinade:
4 pieces fish filet
2 tsp avocado oil
A little chopped Basil
Salt and pepper
Ingredients for the Garnish:
1 sprig spring onion
4 small pieces limu (sea grapes)
Ingredients for the Soy Sauce:
2 tbsp soy sauce
2 inch fresh ginger grated
2 inch fresh turmeric grated
1 tsp sugar
½ cup water
1 tbsp flour
A little water to mix the flour.
Ingredients for the Coconut Sauce:
½ cup coconut cream
1 tbsp flour
A little water
Salt and pepper
Ingredients for the Vegetable Side:
½ taro
½ breadfruit
1 cup coconut cream
1 tsp curry powder
Salt and pepper to taste
Ingredients for the Salad Side:
½ ripe papaya, peeled and seeded
2 cups lettuce leaf or your preferred greens
½ o’o (sprouting heart of the ripe coconut)
4 small tomatoes
½ lime (juice only)
½ cup coconut cream
1 tbsp avocado oil
Salt and pepper
METHOD
Method for the Fish:
- Mix all in a small bowl and add the fileted fish to marinade.
- The fish can sit in the marinade for as little as five minutes or as long as an hour or two.
- Reserve the garnish for the final plating step below.
Method for the Soy Sauce:
- Heat the soy with the sugar, ginger, sugar and turmeric.
- Mix the flour with the water and add to the hot soy mix and whisk well to thicken slightly. Set aside.
Method for the Coconut Sauce:
- Heat the coconut cream and add a little salt and pepper.
- Mix the flour in water and add to the coconut cream to thicken slightly. Set aside.
Method for the Vegetable Side:
- Peel the taro and breadfruit and cut both in half.
- Add to boiling water for 10 minutes.
- Drain taro and breadfruit and cut into pieces.
- Mix the coconut cream, curry powder and seasoning.
- Add to the taro and breadfruit.
- Cover and set aside
Method for the Salad Side:
- For the salad, wash lettuce and tear into small pieces.
- Cut papaya into small pieces.
- Cut tomatoes in half.
- Chop o’o into pieces similar to the tomatoes.
- Mix all ingredients in a stainless steel bowl. Set aside.
- In a separate bowl, mix the dressing ingredients.
- Dress the salad just before serving.
To Serve:
- Heat grill and oil lightly.
- Place fish fillet on the grill skin side down.
- Grill for five minutes each side.
- Remove fish from grill when just cooked.
- Set aside to rest.
- Place a pool of the soy-based sauce on the plate.
- Place a pool of the coconut sauce on the plate.
- Place the breadfruit and taro on the plate.
- Arrange fish on breadfruit and taro and garnish four small sprigs of limu and a sprig of spring onion.
- Place the salad on the side.
Sasalapa Smoothie Ingredients:
½ Sasalapa (soursop)
1 cup Coconut juice
5 Laupele (Samoan spinach)
1 small bunch Mint
Starfruit
Sasalapa Smoothie Method:
- Place all ingredients in large cup.
- Blend all ingredients for one minute. Pour into a smoothie glass. Garnish with a slice of star fruit.
Team Samoa Recipes John and Asia
Tried this recipe at home? Let us know what you think!