Tuesday, 20 August 2013

A Taste of Tahiti

Poisson cru au lait de coco
My first taste of poisson cru on the island of Moorea. Rum Punch in the foreground.

 As if my holiday on an island in the Pacific wasn't paradisiacal enough, my host approached me with concern to inquire whether I minded eating a lot of fish.   Fresh and delicious, fished straight from the ocean and cooked on an open fire.  Or alternatively not cooked at all; the Tahitian national dish, Poisson Cru, is a ceviche-like dish made from raw fish, preferably tuna.

UM hello did I mind??  I nearly fell of my deckchair in delight.

I feel it necessary to share the joy of this simple dish.  Unlike ceviche it does not cook in the marinade - the aim is to serve is raw.  So you need a really fresh, good quality catch, sustainably sourced of course.  It melts in the mouth and is good for the body and soul.  Take a taste and be transported to the paradise islands of French Polynesia.

Best served on a private island in the Pacific, with fish freshly caught by beautiful Tahitian men, with coconut milk freshly pressed from the laden palm trees, sitting on a beach overlooking a blue lagoon, at sunset.  Failing that, a dose of imagination is required.

Mass coconut shredding in preparation for Flo's wedding feast
Beautiful men fishing off the reef (le récif) into the Pacific
Poisson cru au lait de coco
(Raw fish in coconut milk)

With many thanks to Flo's Aunty for sharing her recipe.  (NB given age-old recipe and lack of scales on deserted island, this recipe is less exact than usual and quantities are approx - don't feel constrained by them)

Serves 6
500g fresh, sustainably-sourced tuna
3 tomatoes
1 cucumber
1 clove garlic
1/2 onion
coconut milk (2 tins but may not need all)
To season: lemon or lime (1 or 2 small ones), salt, pepper


1. Cut the tuna into cubes and rinse in salted water (pref. the sea!)

2. Dice the tomatoes and cucumber. Finely slice the onion and crush the garlic.

3. Season the coconut milk with salt, pepper and lemon/lime juice. (So if you don't have a bowl of fresh milk pressed straight from the day's windfall, I'd advise putting 1 1/2 tins in a bowl and seasoning.  You can add the rest later if you think it needs it).

4. Add all the veg and finally the fish to the coconut milk and serve immediately (you don't want to allow the fish to 'cook' at all in the lemon/lime juice).

Ma'a (aka food): Délicieux

by Jules 


Super cool ton blog Julia merci de faire partager notre culture Tahitienne sur la toile. J'espère que tu vas bien. Prend soin de toi et Enjoy life" ;) bisous

Post a Comment