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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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