By Sunrise Beach Cabanas chef Francois Steven.
200g fillet of poulet fish
2 tbsp of fresh basil
2 tbsp of fresh coriander leaves
2 tbsp thyme leaves
1 tsp rosemary leaves (+ 1 tsp for veggie marinade)
1 tbsp grated parmesan cheese
2 tbsp virgin coconut oil
¼ cup manioc flour
½ cup of freshly scratched coconut crumb
Melange of roast seasonal vegetables (carrot, pumpkin, capsicum,
cabbage, garlic, onion, baby kumala)
1 vanilla bean
½ cup white wine
½ cup cream
2 cloves garlic
½ cup fish stock
Preheat the oven to 220°C.
Cut the veggies and coat in a mixture of melted butter with garlic, rosemary, salt and pepper. Lay them onto a baking sheet and put into the oven to roast until cooked and golden brown.
Open a coconut and grate the meat. In a food processor, combine the shredded coconut crumbs with the fresh herbs and parmesan. Put this mixture into a bowl and set aside. Place the manioc flour into another bowl. Beat the egg and place in a third bowl.
In a skillet, heat up the coconut oil. Dip the fish first into the manioc flour, then into the
beaten egg, and lastly drench both sides in the seasoned fresh coconut crumbs.
Cook the fish in hot oil until done and nicely browned. Place onto oven pan and finish baking in oven at 220°C.
Creamy Vanilla Sauce:
In a saucepan, combine 1 teaspoon of butter, chopped onion and garlic and sautee
until light brown. Deglaze the sauteed onion with 1/2 cup of white wine. Add the fish
stock and vanilla and let the sauce reduce. Then add in the cream, stirring slowly.
To serve, arrange the crusted fish fillet and vegetables on a plate and cover with the creamy vanilla sauce. Garnish with fresh lemon, coriander leaf and vanilla bean.
Winner of the World Luxury Hotel Awards for two consecutives years, Sunrise Beach Cabanas is located on one of the most stunning beaches in Espiritu Santo. On the East coast, on the road to many of Santo’s most popular attractions such as Champagne Beach, Blue Holes, Port Olry and many more, the white sand beach is truly spectacular.
Consisting of only three elevated cabanas, four guest rooms and a restaurant, you can guarantee seclusion and personalized service in this lovely, private, adults-only resort.
Sheltered by the neighboring islands, the ocean is calm and teaming with colourful coral gardens and amazing marine life; dugong and turtle sightings are frequent.
Come to spend the day and enjoy the warm hospitality of Michael and Clare. The menu makes the most of the fresh ingredients available locally with tasty seafood, organic veggies and Santo’s world-class beef. A specials board changes daily and they can also cater for dietary requirements. A peaceful and lovely place to spend a week or a day!