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.
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Place poaching ingredients in a deep pot and bring to boiling point and simmer for 10 minutes.
- If Hapuka fillets are thick - slice them thinly horizontally.
- Pan-fry capsicum in the oil for about 1 minute.
- Lay about 20cm of glad wrap on a flat surface and place banana leaf on top.
- Arrange Hapuka fillet on top of banana leaf and season with pepper and chopped spring onion.
- Squeeze the lemon or lime juice over.
- Add a layer of silver beet leaves on top and then the capsicum in one line in the middle.
- Using the gladwrap roll up the banana leaf (like rolling sushi) and twist each end to close
- Place Hapuka roll on tin foil and roll again, closing each end so that it looks like a Christmas cracker.
- Using a fork or needle poke holes in the Hapuka roll.
- Place into the poaching liquid and simmer for 10 minutes
- Remove from poaching liquid and remove foil and glad wrap
- Slice and serve like sushi with a salsa on the side
- 500 gHapuka fish fillet
- 1 largebanana Leaf (bought frozen from Asian supermarket)
- 2 largeSilverbeet leaves
- 1 1/2 - 2 cupsCapsicum, julienned (thinly sliced)
- 2Spring onion, finely chopped
- 1 tspcanola oil
- 1/2 tspPepper
- 1lemon or lime
- Poaching ingredients:
- 4 cupswater
- 1/2 tsppepper
- 1 stickLemon grass, roughly chopped
- 3Kaffir Leaves, roughly torn
- 1Lemon or Lime, skin and flesh of squeezed citrus
Method
- Place poaching ingredients in a deep pot and bring to boiling point and simmer for 10 minutes.
- If Hapuka fillets are thick - slice them thinly horizontally.
- Pan-fry capsicum in the oil for about 1 minute.
- Lay about 20cm of glad wrap on a flat surface and place banana leaf on top.
- Arrange Hapuka fillet on top of banana leaf and season with pepper and chopped spring onion.
- Squeeze the lemon or lime juice over.
- Add a layer of silver beet leaves on top and then the capsicum in one line in the middle.
- Using the gladwrap roll up the banana leaf (like rolling sushi) and twist each end to close
- Place Hapuka roll on tin foil and roll again, closing each end so that it looks like a Christmas cracker.
- Using a fork or needle poke holes in the Hapuka roll.
- Place into the poaching liquid and simmer for 10 minutes
- Remove from poaching liquid and remove foil and glad wrap
- Slice and serve like sushi with a salsa on the side
Ingredients
- 500 gHapuka fish fillet
- 1 largebanana Leaf (bought frozen from Asian supermarket)
- 2 largeSilverbeet leaves
- 1 1/2 - 2 cupsCapsicum, julienned (thinly sliced)
- 2Spring onion, finely chopped
- 1 tspcanola oil
- 1/2 tspPepper
- 1lemon or lime
- Poaching ingredients:
- 4 cupswater
- 1/2 tsppepper
- 1 stickLemon grass, roughly chopped
- 3Kaffir Leaves, roughly torn
- 1Lemon or Lime, skin and flesh of squeezed citrus
Ingredients
- 500 gHapuka fish fillet
- 1 largebanana Leaf (bought frozen from Asian supermarket)
- 2 largeSilverbeet leaves
- 1 1/2 - 2 cupsCapsicum, julienned (thinly sliced)
- 2Spring onion, finely chopped
- 1 tspcanola oil
- 1/2 tspPepper
- 1lemon or lime
- Poaching ingredients:
- 4 cupswater
- 1/2 tsppepper
- 1 stickLemon grass, roughly chopped
- 3Kaffir Leaves, roughly torn
- 1Lemon or Lime, skin and flesh of squeezed citrus
Method
- Place poaching ingredients in a deep pot and bring to boiling point and simmer for 10 minutes.
- If Hapuka fillets are thick - slice them thinly horizontally.
- Pan-fry capsicum in the oil for about 1 minute.
- Lay about 20cm of glad wrap on a flat surface and place banana leaf on top.
- Arrange Hapuka fillet on top of banana leaf and season with pepper and chopped spring onion.
- Squeeze the lemon or lime juice over.
- Add a layer of silver beet leaves on top and then the capsicum in one line in the middle.
- Using the gladwrap roll up the banana leaf (like rolling sushi) and twist each end to close
- Place Hapuka roll on tin foil and roll again, closing each end so that it looks like a Christmas cracker.
- Using a fork or needle poke holes in the Hapuka roll.
- Place into the poaching liquid and simmer for 10 minutes
- Remove from poaching liquid and remove foil and glad wrap
- Slice and serve like sushi with a salsa on the side
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