Lucy and Maeva's Banana Pumpkin Instant Laplap with Lemongrass Fish and Susut Salad
Team Vanuatu
INGREDIENTS
Ingredients for the Laplap:
4 green plantains peeled and grated
1 small pumpkin peeled and grated
2 coconuts grated and squeezed
2 tbsp coconut oil
2 spring onions, chopped
½ cup coconut water
Banana or laplap leaves heated to make pliable and large ribs removed, cut into squares
Salt and pepper
Ingredients for the Lemongrass Poulet Fish:
1 whole poulet fish, halved (use any preferred whole fish)
1 diced onion
1 tbsp grated ginger
3 cloves grated garlic
2 coconuts grated and squeezed
2 tomatoes (quartered)
1 tbsp fresh turmeric, grated
1 tbsp manioc flour
1 lemongrass stalk chopped
Seasoning (salt and pepper)
Ingredients for the Steamed Susut (Market Green) and Chinese Watercress:
1 bundle Chinese watercress
2 susuts (washed and cut into long strips)
1 tbsp grated ginger
1 tbsp grated garlic
1 tsp coconut oil
METHOD
Method for the Laplap:
- Combine grated plantain and pumpkin with coconut water.
- Mix well.
- Add spring onions and season with salt and pepper.
- Grease laplap leaves with coconut oil.
- Place mixture in laplap leaves and wrap into rectangles.
- Place face down on a tray.
- Boil 4 cups water, add laplap parcels.
- Cover and cook for 30 minutes.
- Remove from water and remove laplap leaves.
Method for the Lemongrass Poulet Fish:
- Boil 1 cup water, add lemongrass, turmeric, ginger and garlic.
- Add seasoning.
- Bring mix to simmer and add fish.
- Cover and cook for 3 minutes each side, remove fish and set aside.
- Mix coconut cream with manioc flour and add to mixture.
- Simmer and stir until thick and creamy.
- Add tomatoes and cook for 2 minutes.
- Return fish to the pan.
- Cover and cook for 2 minutes then remove.
- Squeeze lemon over the top of fish.
- Season.
Method for the Steamed Susut (Market Green) and Chinese Watercress:
- Bring 1 cup water to boil.
- Add ginger, garlic and coconut oil, simmer for 2 minutes.
- Add susut and Chinese watercress.
- Cook for 2 minutes then remove from water.
To Serve:
- Simmer the coconut cream sauce until it is thick.
- Place laplap on plate.
- Top with coconut cream and spring onions.
- At this point check all elements seasoning to your taste.
- Top laplap with lemongrass fish.
- Place steamed susut and Chinese watercress on side of laplap and fish.
- Garnish plate with a slice of lemon and fresh basil leaves.
Tried this recipe at home? Let us know what you think!