Rachael & Akuila's Ika Vakai'ukuuku
TEAM FIJI
INGREDIENTS
1 tsp cumin seeds
1 tsp mustard seeds
4 palm size fish fillets (one inch thickness)
3 tbl vegetable oil
4 plantains (very ripe and peeled)
4 cups thick coconut cream
salt
2 large capsicums (green & yellow) (deseeded and quartered)
1 green pawpaw (quartered, peeled, deseeded, and grated)
1 bowl heavily salted water
3 tomatoes (quartered)
1 red onion (thinly sliced)
petals from 1 red hibiscus flower (roughly chopped)
petals from 1 yellow pumpkin flower (roughly chopped)
Dressing
2 tbl lime juice
1 tsp chilies/chopped
2 tbl honey
salt
METHOD
- Heat up a pan and roast the cumin and mustard seeds then grind in a mortar and pestle. Rub spices on the fish slices and then lightly fry in the same pan with 1 tbl spoon vegetable oil, season well.
- Halve plantains lengthwise, place in a pot, pour thick coconut cream (lolo)over it and bring to boil for 5 minutes, then lower the heat and simmer for another 5 minutes.
- Wrap the filling in one large bele leaf, do this with all 6 bele leaves. *you can use 2 to 3 leaves if there are not large enough to cover the filling.
- Place fish into simmering pot of plantain in lolo and cook for another 2 minutes, before turning off the heat
- Place capsicum quarters on the grill until charred then slice into thin strips and set aside.
- Soak grated pawpaw into bowl of well salted water for 5 minutes. Then squeeze out salted water, next plunge into fresh water for a minute before squeezing out water again. Place into a salad bowl and add the tomatoes, onions, and the flower petals as well as the sliced capsicum.
- Mix all ingredients for dressing with the 2 tbsp of vegetable oil, drizzle over salad before serving
- For plating, place 2 fish slices over 3 halved pieces of plantain in lolo, and a big serving of salad alongside it.
Tried this recipe at home? Let us know what you think!