Rachel and Timo's Fish and Uto with Green Salad
TEAM FIJI
INGREDIENTS
¼ uto (breadfruit)
1 star anise
1 cinnamon
3 cloves garlic
200 grams mahi-mahi fillet
50ml ghee (use virgin coconut oil if you’d prefer)
½ tsp ginger, minced
½ tsp garlic, minced
1 small bunch watercress, woody stems removed
3 tomatoes chopped
½ cup coriander, chopped
2 capsicum, thinly sliced (if in season)
1 onion, finely diced or 1 stem spring onion chopped
2 lemons, juiced
1/2 cup green coconut juice
1 tbsp honey
1 tsp virgin coconut oil
1 bundle rourou (taro leaves) stems (optional)
METHOD
- Boil uto with cinnamon, star anise and garlic.
- Allow to cool and set aside.
- Boil rourou stems for 10-15 minutes.
- Portion mahi-mahi fillet then marinate for 5 minutes in ghee and seasoning.
- Fry mahi-mahi for 5 minutes on each side and remove from pan.
- To the same pan add ginger, garlic and cook until lightly toasted.
- Add salt and pepper, lemon, honey and coconut water.
- Let boil to reduce slightly.
- Add watercress, onion, coriander, tomatoes, capsicums and cook for 20 seconds until slightly wilted.
- Place all in a bowl and mix well.
- Dress the salad with a little virgin coconut oil and check for salt and pepper.
- Serve with mahi-mahi on top and sliced breadfruit on the side and rourou stems if used.
Tried this recipe at home? Let us know what you think!