Lopeti and Kalo's Tongan Fish Roulade
TEAM TONGA
INGREDIENTS
20 Blanched Pele leaves (plunge into boiling water for 2 minutes then straight into cold-drain well)
2 Banana Leaves
200 grams thinly sliced Marlin Fillets (or any other fish)
4 tbsp seasoned Flour (with pinch each of salt and pepper added)
1 Carrot (grated)
1 egg (beaten)
1 medium sized Kumala
2 tbsp Milk
1 tbsp Butter
Salt and Pepper
2 Lemon wedges
Fresh Parsley to garnish
METHOD
- Lay blanched Pele leaves on banana leaves (measurement: approx. 30cm X 30cm)
- Line a single layer of Marlin Fillet on top of the pele.
- Mix the grated carrots with the beaten egg in a separate bowl, then gently spread the mixture on top of the fish.
- Add a sprinkle of Salt and pepper.
- Roll the prepared layers to form a roulade shape.
- Wrap banana leaf or fresh strings to hold the roll and then steam in boiling water for 10 minutes. Remove and drain.
- Take the roll out of the banana leaves then slice width wise and place on top of the mashed kumala. Garnish with Lemon wedges and Parsley.
- THIS IS LOVELY WITH MASHED KUMALA ON THE SIDE.
Tried this recipe at home? Let us know what you think!