Banana Flower Salad Recipe

(Kerabu Jantung Pisang)

Ingredients :

120 g

125 ml

1 tbsp

1 tsp

2 tsp

Large banana flower

Medium-sized mackerel

Medium-sized purple onion, halved lengthwise & thinly sliced across

Freshly grated coconut

Thick coconut mlk

Lime juice

Salt

Freshly ground black pepper

Sugar

Method :

Peel off and discard the first three or four outer layers of the flower until you reach the pale, tender inner bud.
Put the flower in a large saucepan, cover with water and bring to a boil, allow to simmer for approx. 25 minutes, or until the tip of a knife can easily pierce the center then cut lengthwise and slice thinly and set aside.
Put fish in a pan, cover with water, simmer gently for approx. 10 minutes or until cooked then drain and cool.
Discard skin and bones and flake and flesh coarsely and set aside. There should be approx. 150g of fish flesh.
Dry-fry grated coconut in a wok over low heat, stirring all the time for approx. 20 minutes until golden brown. Let cool and transfer to a blender or pound in a mortar & pestle until texture resemble fine breadcrumbs.
Put banana flower, fish flakes and coconut in a mixing bowl. Add coconut milk, onion,lime juice, sugar and salt and pepper and gently mix together.
Serve immediately.