Silas and Patrick's Ocean Simboro



1 small Manioc (Breadfruit, Dalo or Yam can be substituted)
4 big leaves Island Cabbage (Silverbeet can be substituted)
1 Brown Coconut Or one cup of tinned Coconut Cream
1 small Green Capsicum
½ Brown Onion
3 cloves of Garlic
2 fillets Poulet fish
4 Cherry Tomatoes
5 Natapoa nuts (Almonds can be substituted here)
1 Medium Red Chili
1 tsp Chopped Coriander
The juice of 1 lemon
1 tsp Freshly Chopped Dill
2 Lemons (to garnish)


  1. Peel manioc and grate. Scrape the coconut and squeeze out the cream. Bring the coconut cream to boil with salt and pepper.
  2. Dice the fish, onion, garlic, chili, capsicum and dill – place into a small bowl. Mix in the lemon juice.
  3. Place two leaves of island cabbage on the chopping board – layer the grated manioc on top of the leaf and place the fish mixture on top of this. Roll the Simboro very gently but tightly.
  4. Place the Simboro in the boiling coconut cream. Turn the heat down to medium. Cook on medium to low heat for 8-10 mins.
  5. To serve, remove the Simboro from the pot and cut in half. Place one on top of the other on a diagonal. Pour two tbsp of cooked coconut cream over the Simboro.
  6. To make a salsa to garnish: Dice four cherry tomatoes, onion, garlic, chili and coriander. Add a little bit of vegetable oil and salt and pepper.
  7. Serve salsa on top of the Simboro. Add dill. To garnish and serve with sliced lemon on the side.

Team Vanuatu Recipes Silas and Patrick

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