TREVALLY & TARO CAKES IN BANANA LEAF WITH CUCUMBER, RADISH & CHILLI RELISH - Cuisine Magazine - From

Ingredients

• FOR THE TREVALLY & TARO CAKES
• 1 taro (about 500g), peeled and chopped into large chunks
• 1 tablespoon coconut or sunflower oil
• 2 garlic cloves, crushed
• 5cm piece fresh turmeric, peeled and grated or ½ teaspoon dried
• 3cm piece ginger, peeled and grated
• 2 red chillies, finely chopped
• 2 spring onions, finely chopped
• 500g line- or purse-seine caught trevally or line-caught kingfish
• ½ teaspoon salt
• 1 egg
• 1 tablespoon cornflour
• ½ cup coconut cream
• ¼ cup chopped coriander
• 1 tablespoon fish sauce
• 1 tablespoon lime or lemon juice
• 300g banana leaves
• FOR THE CUCUMBER, RADISH & CHILLI RELISH
• 1 cup cucumber, finely chopped
• 4 radishes, finely chopped
• 3 red chillies, finely chopped
• 1 teaspoon salt
• 1 tablespoon palm sugar
• 1 tablespoon rice wine vinegar