Dish
Poisson cru
Raw Fish Salad
Poisson cru is made by marinating raw fish in lime juice and coconut milk. The acid in the lime juice "cooks" the fish, giving it a firm texture and a slightly tangy flavor. The coconut milk adds richness and sweetness to the dish. Other ingredients, such as diced tomatoes, onions, and cucumber, can be added for extra flavor and texture. Poisson cru is typically served cold, and is often accompanied by breadfruit or other starchy vegetables.
Origins and history
Poisson cru is a traditional dish from French Polynesia, and is a staple in the local cuisine. It is often served at family gatherings and special occasions.
Dietary considerations
Poisson cru is a gluten-free and dairy-free dish, but may not be suitable for those with fish allergies.
Variations
There are many variations of Poisson cru, with different regions and families having their own unique recipes. Some variations may include additional ingredients, such as chili peppers, garlic, or ginger. Some recipes may also use different types of fish, such as tuna or mahi-mahi.
Presentation and garnishing
Poisson cru is typically served in a small bowl or dish, garnished with fresh herbs or sliced chili peppers. The dish should be chilled before serving to enhance the flavors and texture.
Tips & Tricks
To ensure the fish is fresh and safe to eat, it is important to use high-quality, sushi-grade fish. The lime juice should be freshly squeezed, and the coconut milk should be thick and creamy. For a spicier version of Poisson cru, add more chili peppers or hot sauce to the marinade.
Side-dishes
Breadfruit or other starchy vegetables are a popular side dish for Poisson cru. It can also be served with rice or bread.
Drink pairings
Poisson cru pairs well with light, crisp white wines, such as Sauvignon Blanc or Pinot Grigio. It can also be enjoyed with a cold beer or a fruity cocktail.
Delicious Poisson cru recipes
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