Tag Archives: Polynesian

Ocean trout served with creamed spinach and a tropical salsa

20130527-222805.jpg

When I was a child I lived in Western Samoa, a group of little islands in the Pacific. It was a time that created amazing memories and impressions that will last for the rest of my life. I lived at a tourist attraction, Piula Cave pool, and met people from all over the world on a daily basis. I swam through caves and snorkelled on coral reefs that were the colours of the rainbow.

We lived in a fabulous “missionary” house that had a central courtyard in which a bunch of bananas was always hanging. Our veranda was surrounded with paw paw trees. We had huge mango trees, guavas, lime, avocados, pineapples and coconut trees. I quickly made friends with local families and was always welcomed into their homes to eat their amazing food.

The other day I was at our local green grocer’s where I saw very green bananas. In Samoa, green bananas were a staple in their diet as a vegetable. I went home and did a test run! That night I was also cooking ocean trout, which I served with a salsa. It immediately made me think of a more tropical version, which is what i cooked tonight, and yes it was a winner! So here it is, Ocean trout with (coconut) creamed spinach and a tropical salsa! The spinach is inspired by a local Samoan dish called palusami. It is traditionally made with taro leaves and baked in an umu (ground oven) This recipe serves 2.

Creamed spinach

Ingredients

150 g baby spinach leaves

1 x 270 ml can coconut milk

6 spring onions (green only for low FODMAP)

1 tablespoon garlic infused olive oil

Salt and pepper

Method

Heat a small saucepan on medium heat.

Add olive oil.

When hot, fry off the spring onions until just wilted.

Add spinach leaves and coconut milk and season.

Simmer for about 5 minutes or until spinach leaves are wilted.

Ocean trout with tropical salsa

Ingredients

1/4 pawpaw diced

1 small tomato diced

6 spring onions (green only for low FODMAP)

1 small bunch coriander leaves finely chopped

1/4 red capsicum diced

1 tablespoon balsamic vinegar

1/2 lime juiced

2 fillets ocean trout (I like middle pieces of the fillet)

1 tablespoon garlic infused oil

Method

Mix all the fruit and vegetables in a small bowl and add balsamic vinegar and lime juice.

Combine ingredients well and season with salt and pepper. Set aside.

Heat frypan with oil on medium high heat.

Panfry trout for a few minutes on each side, until cooked to your liking.

To serve, divide the creamed spinach between the bowls/plates.

Place the trout on top.

Spoon generous amounts of tropical salsa over the trout and serve immediately.

I hope you enjoy my culinary journey back to the islands!

Advertisements