METHOD

Method for the Fish:

1. Mix all in a small bowl and add the fileted fish to marinade.
2. The fish can sit in the marinade for as little as five minutes or as long as an hour or two.
3. Reserve the garnish for the final plating step below.

Method for the Soy Sauce:

1. Heat the soy with the sugar, ginger, sugar and turmeric.
2. 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:

1. Heat the coconut cream and add a little salt and pepper.
2. Mix the flour in water and add to the coconut cream to thicken slightly. Set aside.

Method for the Vegetable Side:

1. Peel the taro and breadfruit and cut both in half.
2. Add to boiling water for 10 minutes.
3. Drain taro and breadfruit and cut into pieces.
4. Mix the coconut cream, curry powder and seasoning.
5. Add to the taro and breadfruit.
6. Cover and set aside

Method for the Salad Side:

1. For the salad, wash lettuce and tear into small pieces.
2. Cut papaya into small pieces.
3. Cut tomatoes in half.
4. Chop o’o into pieces similar to the tomatoes.
5. Mix all ingredients in a stainless steel bowl. Set aside.
6. In a separate bowl, mix the dressing ingredients.
7. Dress the salad just before serving.

To Serve:

1. Heat grill and oil lightly.
2. Place fish fillet on the grill skin side down.
3. Grill for five minutes each side.
4. Remove fish from grill when just cooked.
5. Set aside to rest.
6. Place a pool of the soy-based sauce on the plate.
7. Place a pool of the coconut sauce on the plate.
8. Place the breadfruit and taro on the plate.
9. Arrange fish on breadfruit and taro and garnish four small sprigs of limu and a sprig of spring onion.
10. Place the salad on the side.

Sasalapa Smoothie Method:

1. Place all ingredients in large cup.
2. Blend all ingredients for one minute. Pour into a smoothie glass. Garnish with a slice of star fruit.