INGREDIENTS

2 small or 1 large fish fillet per person (we used yellow fin tuna)
salt and pepper
2 sweet potatoes (preferably different colors.)
1 ripe vudi
freshly squeezed coconut milk from 1 brown coconut
handful of fresh chopped coriander.
freshly squeezed lemon juice from 1 lemon
cooked sweet potato for dressing (optional)
virgin coconut or olive oil
slice of lemon
Chopped fresh chili for garnish

METHOD

1. Slice fish into two-inch-thick pieces and season both sides with salt and pepper.
2. Peel the sweet potatoes while you are waiting for a pot of water to come to a rolling boil and cut into cubes. We used the orange colored kumala and white coloured kumala for a better visual effect. Cook the kumala in the boiling water until just cooked through, remove, and allow to cool. Place in a bowl.
3. To make the dressing, bring a pot of water to a rolling boil and add in one unpeeled ripe vudi, allow this to cook for about 3-4mins. Once cooked, remove from water and slice in half long ways down the middle, allow to sit and cool.
4. Crack open a brown coconut and scrape it before squeezing to get the coconut milk.
5. Remove skin from cooked vudi and add half to a blender or food processor. Add a tablespoon of the fresh coriander, pinch of salt and pepper, a tablespoon of lemon juice and blend. Slowly add coconut milk until you achieve your desired texture. You can also add in a little bit of your cooked kumala to alter the texture and flavour. Taste and add more of each ingredient if you need to. Add the dressing to the bowl of cooled Kumala salad.
6. Sear fish fillets in a pan with oil on each side for 1-2 minutes depending on how you like your fish cooked.
7. Place fish on a plate, put a serve of sweet potato salad next to it and drizzle more dressing over the fish and salad, serve with a slice of fresh lemon and chili.

 

Team Tonga Recipes Ricky & Randall