INGREDIENTS

Pan fried fish
4 tablespoon soy sauce
2 slices grated pineapple
1 medium size grated ginger
4 nice portions of fish – mahimahi or other firm fleshed fish.

Lagi’s Nuanua(rainbow) salad
1 bunch watercress
3 vudi ripe or ripe fa’I samoa
1 grated carrot
7 tomatoes sliced
6 slices of grilled pineapple
1 Sliced cucumber
1 bunch of spring onions
1 green coconut- the scraped first part of the coconut

Dressing-
Half cup of coconut cream
2 tablespoon coconut water
3 slices of grated or puree pineapple
Pinch Pepper and Salt to taste

METHOD

1. Combine the first 3 ingredients for the marinade, pour over fish and leave for 20 minutes.
2. While fish is marinating make the Rainbow salad by placing a bed of watercress on a platter and then add the salad ingredients over the top, scattering evenly to display the bright colours.
3. To make the dressing blend the ingredients together, check for flavour and drizzle on the salad
4. Heat oil in a pan to a medium-high heat (note you can use butter or olive oil) Fry fish 5 minutes on each side until medium golden brown in colour, remove and place directly onto the bed of salad
   (Nice to serve direct from the pan)
5. Garnish with roasted virgin coconut scraping
   This is healthy, yummy and filled with nutrients- and great fun prepping with the children

 

Team Samoa Recipes Nina & Iggy