Levionnois used tapioca to make these but I have substituted kumara and taro. I'm sure he would approve of my "think local" approach.
Ingredients
300 g | Taro, cooked in salted water until soft (Main) |
300 g | Golden kumara (Main) |
2 sticks | Garlic chives, chopped |
2 | Spring onions, chopped |
200 g | Smoked snapper, smoked marlin, tuna or even eel would also be good |
Ginger syrup
30 g | Fresh ginger, grated |
1 cup | Water |
2 Tbsp | Light soy sauce |
50 g | Palm sugar |
Directions
- Cook 300g of golden kumara and 300g of taro by boiling in salted water until soft (it is important that the taro is well cooked).
- Drain and dry and mash with some garlic chives and chopped spring onions.
- Form into golf-sized balls and chill. Slice some fresh mango into wedges.
- Smoke some fresh snapper or buy some. Smoked marlin, tuna or even eel would also be good. I smoked the snapper by lining a baking dish with foil, sprinkling the base with smoking dust, sitting a cake rack on top, then sitting the fresh snapper on the rack.
- Seal with more tinfoil and heat on an element until the dust starts smoking. Put into a medium oven and leave for 10-15 minutes. Unwrap and allow to cool.
- Make a ginger syrup by grating 50g of palm sugar (Levionnois used sugar cane), 30g of grated fresh ginger, 2tbsp of light soy sauce and a cup of water. Boil to reduce by a third and strain out the ginger.
- Allow to cool .
To plate:
- Lightly dust the balls in flour and gently cook in vegetable oil, as you would a meatball.
- Put into a medium-heat oven to finish heating through.
- Arrange slices of the smoked fish at one end of your plate, place mango slices in the middle, and at the other end place balls with a dressing of ginger syrup.
- Decorate with petals and herb flower