Sela and Taufa’s Seafood and Fried Fruit Delight
TEAM TONGA
IINGREDIENTS
2 large green plantain, thin sliced
2 cups green coconut water
10 clams
1 pce spring onion, chopped
5 pele leaves (island spinach)
4 mango cheeks from 2 mangoes
5 bananas, ripe
3 guavas, ripe
1 tbsp virgin coconut oil
½ thumb size ginger, chopped
250 grams fish fillets, cut into five pieces, seasoned
250 grams seaweed limu (sea grapes)
½ cup coconut, brown and grated
¼ cup cashew nuts ( or peanuts if you like)
1 cup coconut cream- fresh is best
Coriander for garnish
Sea salt and fresh ground black pepper
METHOD
- Combine plantain, coconut water, clams, spring onion in pot and boil for 8 minutes
- Season with a little salt and pepper
- Add coconut cream, layer pele leaves on top and boil for 2 minutes
- In a pan heat coconut oil, add ginger and fry for 1 minute
- Add bananas and fry for 4 mins
- Remove and set aside
- Fry guava slices for 2 minutes, remove
- Fry mango cheeks for 2 minutes, remove from pan
- Slice decoratively and set aside
- Add 1 tsp coconut oil, to a pan
- Season fish slices with salt and pepper and then fry for 4 minutes or so along with cashew nuts/ peanuts
- Place the cooked plantain on the plate and top with the fish
- Arrange banana, plantain, clams, mango, guava, cooked pele and cashew nuts around the fish
- Ladle a little of the coconut cream broth on the fish
- Top with coriander, limu and a little fresh grated coconut
- Top with a sprig of coriander
Tried this recipe at home? Let us know what you think!