Mafi and Mia's Ika Lolo
TEAM TONGA
INGREDIENTS
300g Fish fillets
1 Carrots
1 tsp Garlic (minced)
1 tsp Ginger (minced)
1 cup Coconut Cream
6 Pele leaves
2 Tomatoes (diced)
Salt and Pepper pinch
Green Coconut flesh and juice
METHOD
- Dice the fish then put in a bowl with finely chopped carrots, garlic and ginger.
- Blanch the pele in hot water.
- Lay a pele leaf flat and place slice of fish on it, add finely chopped ginger and garlic and diced tomatoes then roll so the fish is enclosed in the pele leaf.
- Place the rolls in pot with the coconut cream and cook for a 10mins-15mins
- Wwhen cooked take from pot, cut widthways and serve with local mayonnaise.
- Local Mayonnaise: Blend green coconut flesh and a little juice to make local mayo, add salt and pepper.
Tried this recipe at home? Let us know what you think!