Fresh fillets of Trevally chopped into 2cm square cubes
1-2cups of Fresh Squeezed Coconut cream
One Chopped Onion
Handful of chopped cherry tomatoes
Loose cut potatoes, par boiled
2 Tablespoons of Finely diced fresh Ginger
1 Tablespoon of Curry Powder
1 Teaspoon of Tumeric
Splashes of Tabasco sauce to taste
Squeeze of Lemon
Into a hot wok with cooking oil add the Onion and Ginger and simmer for several minutes.
Add the Tomatoes and Potatoes and continue to cook.
Stir through Curry powder, turmeric and Tabasco sauce.
As the vegetables begin to soften add the fish and stir again.
Add the coconut cream and keep stirring through.
Turn heat down low and let quietly simmer for ten minutes.
Serve onto a plate with a squeeze of Lemon and enjoy!
Chef Dudley Tevata
Dudley is the chef of the Reef Bar Restaurant at Imagination Island in The Solomon Islands
Peter Yealands Pinot Gris 2018
Brimming with pear drop, fig and nutty characters, leading to flavours of stone fruit and honey. The palate is full and perfectly balanced with a refreshing finish. This beautiful Pinot Gris won Gold at the Sydney International Wine Competition of 2019 and is vegan friendly!
Reef Bar Restaurant
Located over the water, you can watch the sun set as you down a cold beer, wine or other refreshing delight. Their island team visits local markets daily to bring you the brightest and freshest of ingredients. They keep the menu simple, the service friendly and the hospitality second to none, ensuring when you leave their shores you will be already planning your next trip back.