If you missed Thursday’s live cooking show on Buzz 96FM, Ramada Chef Prescilla shares her recipe for pan fried Poulet fish, steamed vegetables & kumala mash with fresh salsa topping. Available at Akiriki Restaurant.

Ingredients

• 200g poulet fish
• 50g kumala, peeled & chopped
• 1 carrot, cut into strips Handfull of greens beans 1 head bok choy
• 1 susut, sliced
• 1 onion, finely chopped 1 tomato, finely chopped
• 1⁄2 cup fresh coconut Milk 2 cups of Water
• 3 tablespoons canola oil 1 tablespoon olive oil Parsley, finely chopped Salt & Pepper
• Lemon, cut into wedges (for garnish)

Directions
Prep: 10min
Cook: 20min
Ready in 30min

Kumala Mash:
Boil kumala till soft, drain, mash roughly. In a dry saucepan on medium heat, add roughly mashed kumala, add coconut milk and continue mashing till you get the right consistency. Add salt & pepper to taste and set aside.

Salsa:
Combine chopped onion & tomatoes, olive oil, salt pepper to taste. Mix well and set aside.
In a bowl, add 2 tablespoons of canola oil, chopped parsley,salt & pepper, mix well. Toss your fish in oil mixture, till well coated.

Heat skillet on high heat, add remaining canola oil. Once hot, add fish, skin side down. Once skin starts to brown, turn the fish over. Should take 4-5 minute on each side. Ensure that you fry all sides of the fish.
Do not overcook it or the meat will dry out & fall apart.

Once fish is cooked, set aside. Your water should be now boiling.
Add all the vegetables into the boiling water, toss through for a few minutes until cooked but still crispy, blanch then drain. Salt & pepper to taste.

It’s time to plate – on your bed of vegetables, add your pan friend poulet fish, topped with fresh salsa, and a side of creamy kumala mash. Garnish with lemon & parsley. Serve immediately.

Bon Appétit!