Best Papeete Ia Ota Tahitian Fish Salad Recipes

TAHITIAN POISSON CRU (MARINATED RAW FISH)

Steps:

• Gather the ingredients.
• Dice the fish into 1/2-inch cubes, rinse with fresh water, drain, and place in a large nonreactive salad bowl. Feel free to add a dash of a little salt to the water, but this is optional and a matter of taste.
• Squeeze the limes and pour the juice over the fish. Mix well and chill 15 to 20 minutes in the refrigerator.
• Cut onion and green pepper into thin slices, and cut tomato into small cubes. Remove seeds from cucumber and cut into thin half-moons.
• Drain some of the lime juice, add the vegetables, and season with salt and pepper.
• Five minutes before serving, add the coconut milk . Serve chilled.

PAPEETE I'A OTA (TAHITIAN FISH SALAD)

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.

POISSON CRU ("TAHITIAN SALAD")

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

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.

HAITIAN POTATO SALAD

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)

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

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.