Baked Fish with Palusami Sauce And Corned Beef Herb Salad With Pickled Shallots
Baked Fish:
- 4 fish fillets (snapper or similar)
- 2 tbsp olive oil
- Salt and pepper to taste
Palusami Sauce:
- 1 can coconut cream (400ml)
- 2 cups taro leaves (or substitute with spinach or silverbeet), finely chopped
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 tsp salt
Corned Beef Herb Salad:
- 200g canned corned beef, cooked and shredded (some parts to be crispy)
- 1/4 cup fresh italian parsley leaves
- 1/4 cup fresh coriander leaves
- 1/4 cup fresh chives, chopped in to matchsticks
Pickled Shallots:
- 2 shallots, thinly sliced
- 1/2 cup white vinegar
- 1 tsp sugar
- 1/2 tsp salt
Method:
Pickled Shallots:
- Combine the white vinegar, sugar, and salt in a bowl. Stir until the sugar and salt are dissolved.
- Add the thinly sliced shallots and let them pickle for at least 30 minutes.
Baked Fish:
- Preheat oven to 180°C (350°F).
- Place fish fillets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake for 15-20 minutes, or until cooked through.
Palusami Sauce:
- Combine coconut cream, taro leaves (or spinach or silverbeet), onion, garlic, and salt in a saucepan.
- Cook over medium heat until the leaves are tender and the sauce thickens, about 10-15 minutes.
Corned Beef Herb Salad:
- In a bowl, combine shredded corned beef, parsley, coriander, and chives.
- Add the pickled shallots and mix well.
To Serve:
- Place a fish fillet on each plate.
- Spoon palusami sauce over the fish.
- Top with corned beef herb salad.
- Garnish with extra herbs or edible flowers if desired.
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