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Kiwi Pele Lautala

Bring a bit of masterchef into the kitchen - impress the family with this TVNZ Good morning Pacific Cook-Off winning recipe that Tongan chef Alex Kaihea has kindly shared. For this recipe, ‘pele’ has been replaced with silverbeet.

Kiwi Pele Lautala

What you will need

    500gm Hapuka fish fillet
    1 large banana Leaf (bought frozen from Asian supermarket)
    2 large Silverbeet leaves
    Capsicum – 1.5 to 2 cups julienned (thinly sliced) red, green, yellow and/or orange capsicums
    Spring onion – 2 finely chopped
    1 tsp canola oil
    Pepper – ½ tsp
    1 lemon or lime
    Poaching ingredients:
    Water – 4 cups
    Pepper – ½ tsp
    Lemon grass - 1 stick roughly chopped
    3 Kaffir Leaves – roughly torn
    Lemon or Lime – skin and flesh of squeezed citrus
      4 serves

      Method

      1. Place poaching ingredients in a deep pot and bring to boiling point and simmer for 10 minutes.
      2. If Hapuka fillets are thick - slice them thinly horizontally.
      3. Pan-fry capsicum in the oil for about 1 minute.
      4. Lay about 20cm of glad wrap on a flat surface and place banana leaf on top.
      5. Arrange Hapuka fillet on top of banana leaf and season with pepper and chopped spring onion.
      6. Squeeze the lemon or lime juice over.
      7. Add a layer of silver beet leaves on top and then the capsicum in one line in the middle.
      8. Using the gladwrap roll up the banana leaf (like rolling sushi) and twist each end to close
      9. Place Hapuka roll on tin foil and roll again, closing each end so that it looks like a Christmas cracker.
      10. Using a fork or needle poke holes in the Hapuka roll.
      11. Place into the poaching liquid and simmer for 10 minutes
      12. Remove from poaching liquid and remove foil and glad wrap
      13. Slice and serve like sushi with a salsa on the side

       

      Watch Alex cooking the recipe

       

      Serve with a Hearty Salsa on the side.

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