Panko Crumbed Fysh with Asian Greens

Coconut Rice:

1. Rinse the rice in water until the water runs clear.
2. Next drain rice and then soak in water for 10 minutes. Then drain again
3. In a small pot, add the water, coconut milk and rice over medium heat.
4. Bring it to a simmer, stir, place a lid on top of the pot. Finally, turn the heat down to low.
5. Cook for 12-15 minutes. Remove the rice from heat and let it rest for a further 10-15 minutes.

Prepare the fysh

1. Place 1 cup of Panko bread crumbs onto a plate.
2. Drain the can of banana blossom. Carefully rinse under cold water to remove the brine and gently place into a bowl.
3. Prepare the batter by mixing the flour with the water, cajun seasoning and crushed garlic.
4. Mix until smooth and no lumps remain. Add a dash of water if too thick or extra flour if too runny.
5. Next cover the banana blossom with the batter, ensuring the banana blossom is well coated.
6. Place the battered banana blossom into the panko breadcrumbs. Again, ensuring all sides are well covered.
7. Heat 3 tbsp of neutral oil in a large sauce pan, place the banana blossom into the pan and fry 3 minutes on each side or until crispy and golden brown.

Asian Greens:

1. Gently rinse the greens with water. Cut off the root of the bok choy and the ends of the beans and broccolini stems. Finally chop the broccoli, baby bok choy and green beans into 3cm pieces.
2. Heat a wok or large pan over high heat. Add 1 tbsp of sesame oil. Next add the garlic, chilli and ginger. Stir fry for 1 minute. Then add the sems and stir fry for another 2 minutes or until just tender. Finally add the leaves, fresh spring onions and 1-2 tbsp of the coco aminos. Serve once leaves have wilted.

Serve the fysh with the coconut rice and Asian greens. Top with black sesame seeds or shaved coconut or crushed peanuts and enjoy!