METHOD

1. Cook ota in boiling salted water for 2 minutes and blanch in ice water then drain.
2. Bring a pot of water to the boil with the cinnamon stick and fermented coconut, add Vudi (skin on) and boil in water until soft. Remove from water and peel.
3. Finely dice the tomato and cucumber, place in a bowl with lemon juice and season.
4. Heat up a pan and add coconut oil, once the oil is hot gently sear the Walu on both sides. Once the fish is cooked let it rest for a few minutes.
5. Plate up: Place the three slices of vudi on the plate then the Ota with the tomato and cucumber on top of it finishing with the walu on the very top.