Melanesian Papadzules

Ingredients

In the Melanesian adaptation of Papadzules, the traditional Mexican ingredients are replaced with Melanesian flavors. The ground fish is infused with coconut, adding a tropical twist to the dish. The coconut sauce replaces the traditional tomato-based sauce, providing a creamy and rich element. Additionally, the tropical salsa adds a refreshing and tangy flavor profile. We alse have the original recipe for Papadzules, so you can check it out.

• 8 corn tortillas 8 corn tortillas
• 500g (1.1 lb) ground fish 500g (1.1 lb) ground fish
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) tropical salsa 1 cup (240ml) tropical salsa
• 1/4 cup (30g) toasted coconut flakes 1/4 cup (30g) toasted coconut flakes

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the ground fish, coconut milk, chopped onion, minced garlic, cilantro, mint, turmeric, cumin, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat a non-stick pan over medium heat and add the fish mixture. Cook for 8-10 minutes, stirring occasionally, until the fish is cooked through and the flavors are well combined.
3. 3.
   In a separate saucepan, combine the coconut cream and vegetable broth. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
4. 4.
   Warm the corn tortillas in a dry skillet or microwave until pliable.
5. 5.
   Place a spoonful of the fish mixture onto each tortilla and roll it up tightly.
6. 6.
   Pour the coconut sauce over the rolled tortillas, ensuring they are fully covered.
7. 7.
   Garnish with toasted coconut flakes and serve with a side of tropical salsa.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Ground fish — Use a firm white fish, such as snapper or grouper, for the best results.
• Corn tortillas — Warm the tortillas before filling to prevent them from cracking.

Tips & Tricks

• If you prefer a spicier version, add a pinch of chili flakes to the fish mixture.
• For a more vibrant presentation, garnish with fresh tropical fruits, such as pineapple or mango.
• If you can't find ground fish, you can use finely chopped fish fillets instead.
• Adjust the seasoning according to your taste preferences.
• Serve the Melanesian Papadzules as a main dish or as an appetizer at your next tropical-themed gathering.

Serving advice

Serve the Melanesian Papadzules warm, garnished with toasted coconut flakes and accompanied by a side of tropical salsa. Pair it with steamed rice or a fresh green salad for a complete meal.

Presentation advice

Arrange the rolled tortillas on a platter, drizzle the coconut sauce over them, and sprinkle with toasted coconut flakes. Place a bowl of tropical salsa on the side for dipping. Garnish with fresh herbs and tropical fruits for an eye-catching presentation.