People will definitely agree with me as they eat this delicious dish.

Likewise, chefs who prepare those foods just love tto make sure guests, family and friends enjoy what is served on the plates.

Chefs incorporate their passion for food, as well as many of their personal beliefs and experiences..

Ingredients are drawn from family farms, and take advantage of specialty foods sourced internationally.

I agree with their ultimate mission to use the freshest, high-quality ingredients.

PORT DENARAU

People will definitely agree with me as they eat this delicious dish.

Likewise, chefs who prepare those foods just love their profession to make sure guests, family and friends enjoy what is served on the plates.

Chefs incorporate their passion for food, as well as many of their personal beliefs and experiences..

Ingredients are drawn from family farms, and take advantage of specialty foods sourced internationally.

I often agree with their ultimate mission to use the freshest, high-quality ingredients.

The Chef:

Sous chef Richard Mani

Restaurant:

Bonefish Seafood Restaurant at the Port Marina

Experience:

Mr Mani has about eight years in the culinary industry.

He started at Hard Rock cafe in 2007 straight from secondary school.

In 2010 he joined Mana Island Resort at their renowned restaurants – South Beach and Mamanuca.

Mr Mani joined Bone fish Seafood Restaurant  at Port Denarau last November and enjoyed his work.

Mr Mani said, “There are lots of challenges on day to day operations getting fresh seafood and giving  my guests an experience of Fijian infuse flavours.”

He works closely with head chef Nilesh Chand.

Back ground:

Ethnicity: South Indian, born and raised in Lautoka.

Ingredients-Main Course

Lobster                                             1kg

Mud crab                                          450g

Half shell green Mussels                 4

Fresh Yellow fin tuna                     200g

Walu fish                                          200g

Beer batter                                       75ml

Salt to taste,

Lemon juice                                     20ml

Ingredients- Kokoda

Walu fillets skin removed               130g

200ml fresh lemon juice                130g

Ripe tomatoes diced                       30g

Green capsicum halved,                 30g                              deseeded, and diced

Onion, and diced                             20g

Coconut cream                                100ml

Large fresh red chili,                       1                                    halved, finely chopped

Salt & freshly ground black pepper

Green rocket lettuces,                    3 leaves                        stems trimmed, washed, dried

METHOD

*Take a 200g fish marinated coated with plain flour then dipped in beer batter

Golden fry in canola oil

Classic batter dipped fish fillet

*Use a sharp knife to cut on either side of the centre line of bones in each walu fillet, and discard the bones.

Cut the fish into 1cm pieces.

Place the walu and lemon juice in a large ceramic or glass  bowl, and toss to combine.

Cover with plastic wrap and place in the fridge for eight hours or     overnight to marinate, tossing occasionally with a wooden spoon. The fish will be white when ready.

Add tomatoes, capsicum, onion, coconut cream, chilli to marinated fish, and stir gently to combine, taste and season with salt and pepper.