Salad (Ti bananne) with sweet potatoes and chili

Ingredients for Salad (Ti bananne) with sweet potatoes and chili

Instructions for Salad (Ti bananne) with sweet potatoes and chili

To prepare the Salad (Ti bananne) with sweet potatoes and chili recipe, please follow these instructions:

The fish cut into fillets and midterbenene pulled out. The fillets tørsaltes as follows: sprinkle some 3-4 tablespoons coarse kitchen salt on top of the fillets and let them sleep on ice for at least 6 hours, or overnight. Then scrape the salt by, and the fillets gently steamed in a little water, then allow to cool. Cut the ends of bananas and boil them in water with salt and lemon juice for about 30 min. If bananas are a little bare, cooked in less time. When the bananas are tender to cool those peeled and cut into slices. Sweet potatoes cut into cubes and boil until tender in water with salt, then allow to cool. To boil coconut milk into the dressing to 0.5 dl together with tamarin pasta and fine cut lemon grass. Coconut juice cools, stir up with olive oil and seasoned with salt, crushed Madagascar pepper, chili, as well as Martinique rhum. Mix bananas, sweet potatoes, freshly grated coconut and fine cut scallions, and turn to the last it lightly cooked flesh, fresh chopped herbs and salt in the salad is served on a fresh leaf., URf.eks. a banana leaf, with good bread.