Skip to main content

Fiji’s Deep Sea Snapper — as seen on Adelady Fiji Special on Channel Nine Adelaide

Fish wrapped and poached in banana leaf,  with curried vegetables and fried cassava sticks.

Ingredients :: Fish

Ingredients :: Serves 1/2

Snapper 160g

Lime juice 10 ml

Ginger 5g

Chilly de-seeded

Onion rings

Tomato sliced

Spinach 20g

Banana leaf for wrapping

Salt and pepper to taste


Marinate snapper with lemon juice, ginger and chilly.

Place spinach on banana leaf followed by onion rings, snapper, tomato and wrap.

Steam for 10mintues and serve.

Ingredients :: Curried lolo vegetables

Spinach 50g

Tomatoes (1 cut into cubes)

Garlic 5g

Fresh chilies 1 whole

Onions 15g (cut into cubes)

Coconut cream 100ml

Turmeric powder 5g

Olive oil 10ml

Salt &pepper to taste


Sauté onion garlic in olive oil.

Add fresh chilies and tomatoes and turmeric.

Pour coconut cream and simmer.

To finish add spinach and adjust the seasoning.

Ingredients :: Fried cassava sticks


Cassava 100g (boiled)

Turmeric powder 5g

Chilli powder 5g

Gallic 5g

Salt &pepper to taste

Cooking oil for frying 500ml


Marinate boiled cassava with all dry ingredients.

Deep fry and dust with salt to serve.

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

Leave a Reply