Kumara and taro balls with mango and smoked snapper
Levionnois used tapioca to make these but I have substituted kumara and taro. I'm sure he would approve of my "think local" approach.
|300 g||Taro, cooked in salted water until soft|
|300 g||Golden kumara|
|2 sticks||Garlic chives, chopped|
|2||Spring onions, chopped|
|200 g||Smoked snapper, smoked marlin, tuna or even eel would also be good|
- 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 .
- 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