By Matthias Beer, Scenic Matavai Resort, Niue
220g wahoo fish fillet
100g cassava
80ml coconut cream
40g onion brown
8g garlic
5g ginger
35ml sweet chilli sauce
5g coriander leaf
1g salt
40g lemon
15g banana
25g pawpaw
10g mild curry powder
5ml fish sauce
- Boil the cassava until al dente. In the meantime, finely dice the banana, the pawpaw, 10g of the brown onion and add into a bowl with finely chopped coriander leaves.
- Stir together the ingredients with the juice of a half lemon and 25ml sweet chilli sauce.
- Once the chutney is complete, roast the rest of the onions, ginger, garlic and curry powder in a pan.
- When it starts to stick on the pan add a little water, the fish sauce and 50ml coconut cream.
- After simmering for 5 minutes, add the chopped cassava into the curry sauce.
- Season the wahoo fillet and panfry quickly on both sides.
Plate the dish and finalise with the spiced coconut sauce – 30ml coconut cream, juice of half a lemon, 15ml sweet chilli sauce and salt.
