Ingredients
| FOR THE TREVALLY & TARO CAKES | |
| 1 taro (about 500g), peeled and chopped into large chunks | |
| 1 tablespoon coconut or sunflower oil | |
| 2 garlic cloves, crushed | |
| 5cm piece fresh turmeric, peeled and grated or ½ teaspoon dried | |
| 3cm piece ginger, peeled and grated | |
| 2 red chillies, finely chopped | |
| 2 spring onions, finely chopped | |
| 500g line- or purse-seine caught trevally or line-caught kingfish | |
| ½ teaspoon salt | |
| 1 egg | |
| 1 tablespoon cornflour | |
| ½ cup coconut cream | |
| ¼ cup chopped coriander | |
| 1 tablespoon fish sauce | |
| 1 tablespoon lime or lemon juice | |
| 300g banana leaves | |
| FOR THE CUCUMBER, RADISH & CHILLI RELISH | |
| 1 cup cucumber, finely chopped | |
| 4 radishes, finely chopped | |
| 3 red chillies, finely chopped | |
| 1 teaspoon salt | |
| 1 tablespoon palm sugar | |
| 1 tablespoon rice wine vinegar |
These tasty parcels are a great addition to a Pacific feast. They are best cooked and served immediately, though I have pre-cooked them then heated them quickly for 5 minutes in a hot oven and they were still great. Frozen banana leaves are available from Asian supermarkets. The mixture also makes great fritters if you simply want to fry in a little oil.
Instructions
| 1. | FOR THE TREVALLY & TARO CAKES IN BANANA LEAF WITH CUCUMBER |
| 2. | Steam the taro for about 20 minutes until just turning tender. Cool and coarsely grate. Set aside. |
| 3. | While the taro cooks, heat the coconut oil in a frying pan and fry the garlic, turmeric, ginger, chillies and spring onions for about 5 minutes. Set aside to cool. |
| 4. | Cut the fish into small pieces and put in the food processor. Pulse, but be careful not to over mix. |
| 5. | Add salt, taro, egg, cornflour, coconut cream, coriander, fish sauce and lime or lemon juice to the fish and pulse to mix all together. |
| 6. | Cut the banana leaves into strips of 10 x 15cm. |
| 7. | Place a heaped tablespoon of the filling at one end, leaving about 2cm each side and wrap up. Secure with two toothpicks or one large skewer. |
| 8. | Heat the barbecue to hot and cook for about 1-2 minutes each side until the filling is just cooked through (you could do a test on one first to see how fast your barbecue cooks them). |
| 9. | Serve with cucumber, radish & chilli relish. |
| 10. | FOR THE CUCUMBER, RADISH & CHILLI RELISH |
| 11. | Put the cucumber, radishes and chilli in a bowl and toss with the salt. |
| 12. | Leave for 10 minutes then add the sugar and vinegar and toss well. |
| 13. | Leave for at least 10 minutes, or up to two days, before serving. |
Recipes & food styling Fiona Smith /Â Photography Aaron McLean /Â Styling Fiona Lascelles
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