METHOD

1. Oka
   1. Cut fish into small cubes about 1cm. Remove fish from dish and wash and drain well.
   2. Mix the coconut milk with salt to taste
   3. Pour the coconut milk over the fish and add the chopped onion and the remaining chopped veggies to your liking and gently mix
   4. Garnish with spring onion and coriander, then serve
2. Octopus in Coconut cream
   1. Wash the octopus then simmer in a pot of salted water until the octopus is nice and tender, about 45 minutes in slow heat
   2. Add pawpaw leaves in the boiling water (this helps to tenderise the octopus)
   3. Drain and chop the octopus into bite size chunks
   4. In another pan sauté the onion until golden brown
   5. Add thick fresh squeezed coconut cream
   6. Put the chopped octopus into the pan and bring back to the boil, cook for about 3 minutes then take off the heat
3. Taro in coconut cream
   1. Boil water, then add taro
   2. Boil till taro is cooked (approx. 15 minutes)
   3. Drain the water out of the pot
   4. Add the coconut cream and place back on stove
   5. As soon as the coconut cream starts to boil, turn off

The seafood because of its richness and diversity we wanted to plate as a wonderful playground where everyone has fun trying the different things. We plate wet dishes in little saucers first, top them with other foods, then angle sliced taro around.