Seafood cakes with grilled banana and roasted breadfruit

Seafood cakes with grilled banana and roasted breadfruit

My Feast
Chris Chen

I think I might be the first person to cook on the edge of the mighty volcano in Tanna, Vanuatu. I cooked this dish for the television show but I also cooked a lunch of steamed yams and hard-boiled eggs for the crew in one of the fissures of the volcano. After all the filming was done, we went to the village where my guides came from and they showed me where the hot spring from the volcano met the ocean. It was stunning. The hot water mixed with the cool ocean water and all the kids were swimming in it. One of the boys asked me if I surfed, and when I said yes, he took me into the jungle and with a large bush knife he ripped the bark off a massive tree. We went back to the beach and used the piece of bark as a surfboard!


Quantity Ingredient
6 large banana leaves
olive oil, for brushing
200g raw lobster or prawn meat
400g white fish fillets, skinned and pin-boned
garlic, finely chopped
2cm ginger, finely chopped
2 red asian shallots, finely chopped
2 small green chillies, finely chopped
1 egg
Roasted breadfruit, to serve
Grilled banana, to serve

Carrot salad

Quantity Ingredient
1 large carrot, coarsely grated
1 small green paapya, peeled and finely grated
1 small red chilli, finely chopped, plus extra to serve
1 lime, juiced, plus extra to serve
salt and ground black pepper, to taste


  1. Preheat the oven to 230°C and place a pizza stone or heavy-based baking tray inside to preheat.
  2. Cut the banana leaves into twelve 30 cm squares and run over an open flame for 30 seconds to soften. Lightly brush the leaves with oil. Set aside.
  3. Cut the seafood into small cubes with a knife — do not use a food processor as this will make the mixture rubbery. Combine the seafood with the garlic, ginger, shallot and chilli in a large bowl and mix together well. Add the egg and mix until well combined. Set aside to rest for 5 minutes.
  4. To make the carrot salad, place all of the ingredients in a bowl, season with salt and pepper and mix well.
  5. To assemble, layer two banana leaves on top of each other and form 100 g of the seafood mixture in the centre in a log. Wrap like a parcel, making sure no mixture can escape and secure with kitchen twine. Repeat with the remaining banana leaves and seafood mixture. Place the parcels on the pizza stone or tray and bake for 5 minutes, then turn and bake for another 5 minutes.
  6. To serve, unwrap the parcels, reserving any juices. Pour the juices over the seafood cakes and serve with the carrot salad, roasted breadfruit, grilled banana, lime and chillies.
My Sri Lanka
Island Feast
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