Tino and Teuila Herb Panikeke Fish Wraps with Papaya Mint Coulis

TEAM SAMOA

INGREDIENTS

2 cups Flour
Pinch of Salt
Pinch of Cracked pepper
1 ½ cups Water
1 cup Chopped fresh coriander
1 Cup Chopped Basil
2 tablespoons Virgin Coconut oil
10 or 15 tomatoes
Moringa leaves
Togo Leaves (or any fresh green herb like Mint or Basil)
100g Fresh Masimasi Fillet
Handful kang kong leaves(Water Spinach or other green like watercress)
Lemon juice(1/4 cup)
1 cup Papaya flesh skin and seeds removed
Mint (handful)

METHOD

  1. Mix flour, salt and pepper, add water and mix until smooth, not thick not too thin (pancake consistency). Add half of the coriander and basil and fold it into the mix.
  2. Heat up a 8” non-stick frying pan, add 2 tsp Virgin coconut oil, use a ladle to scoop the batter and spread inside to cover the surface of the pan and cook them( golden brown) – let them cool.
  3. Make the Salsa: Blanche the kang kong in boiling water, cool it down, squeeze and chop roughly. Chop the other greens and mix them together with diced tomatoes and the Kang Kong in a medium bowl.
  4. Pan-grill the fish until cooked through (not over cooked). Set it aside to cool down then cut it in strips.
  5. Season with a bit of lemon juice, a bit of salt, pepper and sugar and set it aside.
  6. Lay the pancake wraps on a clean board, place the togo leaves on each of them then scoop two table spoons of salsa and spread it to half way on each wrap, top each with about 2 or 3 fish strips then roll.(Like a sushi roll).
  7. Prepare the papaya coulis: Blend the papaya flesh, mint and lemon juice using a hand mixer or blender until smooth.
  8. Cut Herb Panikeke Fish wraps into bite sized pieces and serve with papaya coulis on side.
 

Team Samoa Recipes Tino and Teuila

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