Rose and Anita's Meatin Simboro
TEAM VANUATU
INGREDIENTS
1 cup Grated Manioc (Dalo or Breadfruit can be used here)
2 Brown Coconut (Or one tin of coconut cream)
6 Island Cabbage leaves (Silverbeet is a good substitute)
½ Brown Onion
½ thumb Fresh Turmeric (one teaspoon powdered Turmeric can be used)
½ thumb Ginger
1 tsp Crushed Garlic
2 Fillets of Fish (Poulet)
1 Spring Onion (sliced)
1 Tsp of Parsley(chopped)
1 Tsp of Chives(chopped)
Salt and Pepper to taste
METHOD
- Peel manioc and grate.
- Grate coconut and squeeze to get coconut milk. Cook the coconut milk in a small pot until thick. (This will take 15 to 20 minutes).
- Spread out the Island Cabbage leaves and lay on top of each other so as to make a wrapping and place the grated manioc on to the island cabbage leaves.
- Slice the fish and sauté with the onion, garlic, spring onion, salt and pepper.
- Place the fish onto the grated manioc.
- Roll and tie with Pandanas leaves or string.
- Place into a pot of boiling water for five minutes
- Remove from boiling water.
- Sauté onion, ginger salt and pepper in a pot and add coconut milk to make a sauce, add Simboro.
- Serve on a Plate with the coconut sauce.
Tried this recipe at home? Let us know what you think!