Poulet fish

A local snapper type known for its distinct flavor, which is reported to taste like chicken. According to legend, this is why the fish was given the name "poulet fish," which means "chicken fish" in French. This poulet fish is available in a variety of preparations, and it is a must-try in Vanuatu. It was best served poached in white wine with capers and onions over a bed of steaming spinach. Where to look for it: Cafe Vila is simply a short local taxi ride (100vt per person) from Port Vila's center. This restaurant and bar is part of the lovely Nasama Resort, which is an excellent choice for a Vanuatu holiday.

Ingredients

• 1 small lap-lap leaf or banana leaf
• 120g sweet potato (kumala), sliced
• 25-30g broccoli florets
• 25-30g cauliflower florets
• 25-30g carrot slices
• 200g fillet vanuatu poulet fish (local snapper), pin-boned
• 3 slices tomato
• 3 slices lemon or lime
• 150ml coconut cream (use fresh if available)
• salt and pepper
• 2 tablespoons coriander leaves, finely chopped

Instructions

• Wave the lap-lap or banana leaf over a naked flame to soften the leaf and make it pliable. Lay the lap-lap leaf on a shallow dish to make a small well.Neatly arrange the vegetables in the middle of the leaf.
• Place the poulet fish fillet on top of the vegetables.
• Carefully arrange the tomato and lemon on the fish, season coconut cream with salt and pepper and slowly pour in. Sprinkle coriander on top.
• Slowly wrap the parcel and tie with the butcher string.
• Place in the steamer pot and steam for approximately 15 minutes.