Shamim and Manasa's Poached Mahi-mahi with Ota and Cassava
TEAM FIJI
INGREDIENTS
200 grams mahi-mahi filet
1 bundle ota (green river ferns)
1 onion
20g turmeric, fresh
50 ml lime juice
500 ml coconut cream, fresh
2 stems coriander
2 tomatoes, wedges
150 grams cassava root (peeled)
100 ml green coconut juice
METHOD
- Cut mahi-mahi into 50-gram portions.
- Cut top half of ota off and blanch for 1 minute.
- Chill immediately.
- In a pot, place coconut juice, coconut cream, onion rings, coriander stems, garlic, turmeric and lime juice (this is the poaching liquid).
- Boil cassava in water until tender for 20 minutes or till cooked.
- Then cut cassava into a large dice.
- Add mahi-mahi to poaching liquid.
- Poach for 15 minutes until just cooked through. Remember not to boil.
- Place cassava and ota on a plate.
- Top with poached mahi-mahi.
- Finish by dressing with a little of the poaching stock.
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