Just a quick note/update, as there’s still much relaxing to be done in Rarotonga… Last night I whipped this dish up with local ingredients and it was easy and super fast. No exact measurements – I’m on holiday after all you gotta go with the flow!
Into two double layered tin foil boats, combine
Half an onion, thinly sliced, three gloves freshly minced garlic
Two teaspoons fresh chillis
Fresh salt & pepper
Two medium Moonfish fillets over the top of the onion/ chilli mixture (any NZ fav fish would work, but non-gamefish will flake apart rather than hold together, so needs less cooking and should be combined with other ingredients much more gently)
1.5 tablespoons coconut milk spread evenly over the fish pin the two packets
Small handful finely cut coriander over the fish
Seal up into packets, and put in a medium oven to poach the fish in the mixture and juices
Cut up a handful of fresh green beans, put this on the stove in a pot with about two teaspoons of coconut milk, and half a teaspoon of the same chilli used on the fish, cook on low until a little more tender (but still with some crunch)
Cut up baby bananas, add to the beans, add more coconut milk (another teaspoon) take off the heat and let is rest with the lid on..
Halve a a ripe pawpaw, and scoop out the seeds, then create a deeper ‘boat’ in the pawpaw.
Take the poached Moonfish out of the oven, use a big spoon to add it to the beans and bananas, combine, perhaps add a little more coconut milk if it needs it, then add another small handful of freshly chopped coriander.
To serve, add to a plate with rice, and spoon the mixture into the pawpaw….. we had ours with champagne but I’m sure a nice mild Pinot Gris would pair just as well.