Sumi and Avi's Ota and Clam Salad with Smoked Coconut Dressing

TEAM FIJI

INGREDIENTS

50g Clams (Any small shellfish)
50 g Lemon grass
100g Ota (River Fern: You could substitute Watercress, but skip the blanching step)
100 g Green banana
1 Brown Coconut
2 Lemons
1 fresh Chilli (chopped)

METHOD

  1. Poach the clams in a pot with water and lemon grass, then remove from pot.
  2. Cook the green bananas in boiling salted water until cooked (approx. 20 minutes).
  3. Blanch the Ota (in boiling water, then into cold water), then drain.
  4. Check the clams and remove any sand or sediment.
  5. Scrape the brown coconuts and place the grated flesh into a heat proof bowl.
  6. Heat up a river stone (on an open flame on stove or BBQ) and add to the freshly grated coconut, moving the coconut around the river stone so that it all gets contact with the stone. Remove stone after 5 minutes.
  7. Strain the cream out of the coconut, put into a small bowl and add seasoning (lemon, salt and chilli).
  8. Peel the Banana and cut into coins, put all ingredients into a bowl and toss to mix, ready to serve.
 

Team Fiji Recipes Sumi and Avi

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