Sera and Milly's Grilled Fish with Stuffed Clams
TEAM FIJI
INGREDIENTS
5 Fresh Water Clams
2 Brown Coconuts (or 1 tin of coconut cream)
2 medium size pieces of Walu
1 ripe Paw paw (peeled, seeds removed and sliced)
Dash of Virgin Coconut Oil
1 each Green and Red Capsicum
2 Tomatoes
1 Onion
4 French Beans
2 cloves Garlic
Small piece of Ginger
1 ripe Plantain Banana
Parsley for Garnish
Butter
METHOD
- Cook Clams for 25 minutes in boiling water, remove and deshell.
- While the clams are cooling grate the two coconuts and squeeze to make cream.
- Cut the clams into smaller pieces.
- Dice capsicums, onions, tomatoes and finely slice the garlic and ginger.
- Heat a pan add a slice of butter, toss in the onion till light brown and add garlic and ginger and the prepared veggies then toss in your clams.
- Add the coconut cream and bring to the boil.
- Clean the clam shells, Fill each one with some of the clam and vege mixture and pour over coconut cream.
- Season Walu slices with salt and pepper and a little virgin coconut oil then grill.
- Pan fry Paw paw slices in virgin coconut oil.
- Blanch French beans and carrots and grill the sliced plantain.
- STEP ELEVEN
Place the grilled Plantain on the plate. Add the Walu slices on top and the blanched vegetables on the side. Place the grilled Pawpaw on top of the Walu. Put the stuffed clams on the plate. Ready to serve.
Tried this recipe at home? Let us know what you think!