Lucy and Maeva's Banana Pumpkin Instant Laplap with Lemongrass Fish and Susut Salad


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

Method for the Laplap:

  1. Combine grated plantain and pumpkin with coconut water.
  2. Mix well.
  3. Add spring onions and season with salt and pepper.
  4. Grease laplap leaves with coconut oil.
  5. Place mixture in laplap leaves and wrap into rectangles.
  6. Place face down on a tray.
  7. Boil 4 cups water, add laplap parcels.
  8. Cover and cook for 30 minutes.
  9. Remove from water and remove laplap leaves.

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)

Method for the Lemongrass Poulet Fish:

  1. Boil 1 cup water, add lemongrass, turmeric, ginger and garlic.
  2. Add seasoning.
  3. Bring mix to simmer and add fish.
  4. Cover and cook for 3 minutes each side, remove fish and set aside.
  5. Mix coconut cream with manioc flour and add to mixture.
  6. Simmer and stir until thick and creamy.
  7. Add tomatoes and cook for 2 minutes.
  8. Return fish to the pan.
  9. Cover and cook for 2 minutes then remove.
  10. Squeeze lemon over the top of fish.
  11. Season.

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 for the Steamed Susut (Market Green) and Chinese Watercress:

  1. Bring 1 cup water to boil.
  2. Add ginger, garlic and coconut oil, simmer for 2 minutes.
  3. Add susut and Chinese watercress.
  4. Cook for 2 minutes then remove from water.

To Serve:

  1. Simmer the coconut cream sauce until it is thick.
  2. Place laplap on plate.
  3. Top with coconut cream and spring onions.
  4. At this point check all elements seasoning to your taste.
  5. Top laplap with lemongrass fish.
  6. Place steamed susut and Chinese watercress on side of laplap and fish.
  7. Garnish plate with a slice of lemon and fresh basil leaves.

Team Vanuatu Recipes Lucy and Maeva

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