Banana Flower Salad Recipe

(Kerabu Jantung Pisang)

RECIPES OF MALAYSIA

Ingredients :

1

1

1

120 g

125 ml

1 tbsp

1 tsp

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.

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