onion, halved lengthwise & thinly sliced across
Thick coconut mlk
Freshly ground black
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.