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Fish with Sweet Potato Leaves in Coconut Cream

A simple and flavourful dish made with fresh fish, tender sweet potato leaves, and creamy coconut. This comforting meal can be enjoyed with rice or root vegetables.

Ingredients
  

  • 5 handfuls of young sweet potato leaves washed
  • 3 medium dry coconuts grated and squeezed into thick coconut cream
  • 1 bunch green beans
  • 1 Fresh fish such as reef fish
  • 1 medium onion finely sliced
  • 1 Small piece of ginger grated
  • 2 garlic cloves grated
  • Salt to taste

How to make it
 

  1. Layer the ingredients:
    – in a medium saucepan, place the sweet potato leaves, sliced onion, and grated ginger and garlic
    – lay the fish on top.
  2. Add the coconut cream:
    – pour in the freshly squeezed coconut cream until it covers the ingredients
    – add salt to taste.
  3. Cook gently:
    – add the blanched green beans and stir well.
    – cook for 5 more minutes to blend flavours.
  4. Serve:
    – enjoy with rice, taro, breadfruit, cassava, or sweet potato root.

Tip…

This dish is rich, comforting, and best enjoyed fresh. You can also use other local leafy greens if sweet potato leaves are not available.