Kiwi pele lautala

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