Wayfinders Coconut Fish

A Fijian dish based on the Disney movie Moana, the story of a young girl who is on a quest to return the heart of Te Fiti to save her island.

Servings

2

Ready In:

30 mins

Good For:

Dinner

Inspiration from

Moana

Moana tells the story of a strong-willed daughter of a chief of a Polynesian village, who is chosen by the ocean itself to reunite a mystical relic with a goddess. When a blight strikes her island, Moana sets sail in search of Maui, a legendary demigod, in the hope of returning the heart of Te Fiti and saving her people.

The film introduces Auliʻi Cravalho as Moana (who also reprised her role in the Hawaiian-language version of the movie) and features the voices of Dwayne “The Rock” Johnson, Rachel House, Temuera Morrison, Jemaine Clement, Nicole Scherzinger, and Alan Tudyk. The film features songs written by Lin-Manuel Miranda and Opetaia Foa’i which won an award for Best Original Song (“How Far I’ll Go”).

The Hunchback of Notre Dame Salade Niçoise

Ingredients

1 stalk Lemongrass (finely chopped)
0.5 tsp Red Pepper Flakes
0.5 Red Onion
8 Cherry Tomatoes (halved)
1 tin Coconut Milk
2.5 tbsp Lemon Juice
2 tbsp Fish Sauce
1 tsp Sugar
2 White Fish Fillets
200g Curly Kale
2 Basil leaves (roughly chopped)
Cooked Rice (to serve)

I struggled to find a recipe for the film Moana. I wanted to do something from the Polynesian islands because that is where the movie is set and could introduce some interesting tastes. However a lot of recipes and meals ideas I had found were using strange fish I had never heard of and expensive ingredients. The strange fish are obtainable but I’ve always stuck to my mission of finding supermarket ingredients rather that going out of my way to buy a fish online or in a multicultural shop.

I eventually found a Fijian recipe that I reworked to make it easier to buy for (although I had never bought lemongrass before). I added kale and removed some spices as I’m not as keen on spicy food. The recipe asked for white fish so I chose Basa due to it’s Southeastern Asia origin, but you could just as well use Cod, Haddock or Sea Bass.

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Heat a large frying pan over medium heat. Add a quarter of the coconut milk, lemon grass and red pepper flakes and fry until the liquid evaporates. Stir in the remaining coconut milk, red onion, tomatoes, lemon juice, fish sauce, sugar and basil leaves and simmer for 5-10 minutes.

Step 2

Pat dry the fish with kitchen roll and remove any bones or scales. Season with salt and pepper then place the whole fillets into the sauce for 5 minutes.

Step 3 

Either steam the rice and kale separately whilst the fish and sauce is cooking, or add the curly kale with the fish and cook for an extra 5 minutes until just wilted.

Step 4

Serve with cooked rice and garnish with extra basil leaves.

Wayfinders Coconut Fish

A Fijian dish based on the Disney movie Moana, the story of a young girl who is on a quest to return the heart of Te Fiti to save her island.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Fijian
Keyword: Disney, Moana
Servings: 2 people
Calories: 275kcal

Equipment

  • Frying pan
  • Saucepan
  • Kitchen roll

Ingredients

  • 1 stalk Lemongrass finely chopped
  • 0.5 tsp Red Pepper Flakes
  • 0.5 Red Onion
  • 8 Cherry Tomatoes halved
  • 1 tin Coconut Milk
  • 2.5 tbsp Lemon Juice
  • 2 tbsp Fish Sauce
  • 1 tsp Sugar
  • 2 White Fish Fillets
  • 200 g Curly Kale
  • 2 Basil leaves roughly chopped
  • Cooked Rice to serve

Instructions

  • Heat a large frying pan over medium heat. Add a quarter of the coconut milk, lemon grass and red pepper flakes and fry until the liquid evaporates. Stir in the remaining coconut milk, red onion, tomatoes, lemon juice, fish sauce, sugar and basil leaves and simmer for 5-10 minutes.
  • Pat dry the fish with kitchen roll and remove any bones or scales. Season with salt and pepper then place the whole fillets into the sauce for 5 minutes.
  • Either steam the rice and kale separately whilst the fish and sauce is cooking, or add the curly kale with the fish and cook for an extra 5 minutes until just wilted.
  • Serve with cooked rice and garnish with extra basil leaves.

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