PAPEETE I'A OTA (TAHITIAN FISH SALAD)
Provided by Craig Claiborne
Categories salads and dressings, appetizer
Time 1h45m
Yield Six servings
Number Of Ingredients 7
Steps:
- Cut the salmon into one-inch, or slightly smaller, cubes. Put the cubes in a mixing bowl and add the lime juice. Refrigerate for at least one and one-half hours.
- Drain the salmon and return the cubes to the bowl. Add the coconut milk, salt, pepper, onions and garlic. Stir to blend.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 541 milligrams, Sugar 2 grams
POISSON CRU ("TAHITIAN SALAD")
Provided by Cheryl Jamison
Categories Fish Appetizer Marinate No-Cook Lime Coconut Tuna Hot Pepper Chill Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as an appetizer, 4 as a main dish
Number Of Ingredients 10
Steps:
- Combine in a medium bowl the tuna, lime juice, coconut milk, cucumber, scallions, optional chile and coconut, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.
PAPEETE TAHITIAN PRAWNS
Simple and quick. Love those shrimp, can't get enough of them! I usually up the garlic to 3-4 cloves. Cooking time is estimated depending on the size of your prawns.
Provided by Southern Lady
Categories Polynesian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash prawns.
- Brown the chopped onion in a heavy frying pan until golden.
- Add the prawns and continue cooking until they turn pinkish-red in color.
- Season and add a glass of dry white wine or water to the pan, then the crushed cloves of garlic and paprika.
- Cover the pan and allow to simmer for about 5 minutes.
- Check the seasoning, sprinkle with fresh parsley and serve.
Nutrition Facts : Calories 171.7, Fat 8, SaturatedFat 1, Cholesterol 142.9, Sodium 935.6, Carbohydrate 3.5, Fiber 0.4, Sugar 0.8, Protein 15.8
HAITIAN POTATO SALAD
My heart goes out to all the victims of the earthquake in Haiti. I have been learning a little bit about their country and culture. Here is a recipe from The Taste of Haiti. Cook time is assuming you are cooking vegetables at the same time.
Provided by Sharon123
Categories Low Protein
Time 35m
Yield 4-6
Number Of Ingredients 12
Steps:
- Boil potatoes and carrot in water with 1 teaspoon salt for 10 minutes or until tender.
- Boil beet separately in water with 1 teaspoon salt until tender, then peel and dice finely.
- Boil eggs separately in water with 1/4 teaspoon salt until hard, about 10 minutes. Cool and chop eggs.
- In a bowl, place cubed potatoes, diced beet, chopped eggs, sweet peas, carrots, onion, red and green bell peppers and mix with mayonnaise. Add black pepper. Stir and add salt to taste, if using.
POISSON CRU OR E'IA OTA (TAHITIAN LIME-MARINATED TUNA)
If you like sushi, you will love this! This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor. Poisson cru only marinates very briefly so the lime juice doesn't have time to "cook" the inside of the fish. The Tahitian name for poisson cru is e'ia ota. The same dish is called oka i'a in Samoa. I included the resting time in the prep time. Enjoy!
Provided by Nif_H
Categories Tuna
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes.
- Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell.
- NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish - halibut, snapper, swordfish - if you like.
- Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
- Sometimes a pinch of sugar is added to take the edge off the acidity.
TAHITIAN FISH SALAD
This is similar to a ceviche in that the fish is "cooked" in citrus juice. But this version is combined with shredded vegetables and covered with coconut milk. It can be served with coconut rice and is garnished with boiled egg and green onions.
Provided by threeovens
Categories Polynesian
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dice the fish fillets and soak a few minutes in salted water; drain off the water and pat dry.
- Place fish in a bowl and cover with fresh lime juice, just enough to cover; let sit until the flesh is white on the outside and slightly pink on the inside (stirring from time to time), about 20 minutes.
- Meanwhile, grate carrots and cucumbers, finely chop tomatoes, and chop green onions.
- Rinse the fish in cold water (2 to 3 seconds under the tap), then drain and pat dry.
- Cover fish with coconut milk and add vegetables.
- Mix and season with salt and pepper.
- Push egg through a sieve or a food mill and sprinkle on top of salad along with chopped green onions.
- Serve with coconut flavored rice, if desired.
Nutrition Facts : Calories 265.2, Fat 11.8, SaturatedFat 9.3, Cholesterol 77.9, Sodium 110.8, Carbohydrate 16.2, Fiber 3.8, Sugar 3.6, Protein 28.6
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