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

  1. Cut mahi-mahi into 50-gram portions.
  2. Cut top half of ota off and blanch for 1 minute.
  3. Chill immediately.
  4. In a pot, place coconut juice, coconut cream, onion rings, coriander stems, garlic, turmeric and lime juice (this is the poaching liquid).
  5. Boil cassava in water until tender for 20 minutes or till cooked.
  6. Then cut cassava into a large dice.
  7. Add mahi-mahi to poaching liquid.
  8. Poach for 15 minutes until just cooked through. Remember not to boil.
  9. Place cassava and ota on a plate.
  10. Top with poached mahi-mahi.
  11. Finish by dressing with a little of the poaching stock.
 

Team Fiji Recipes Shamim and Manasa

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