Fafaru - Polynesian Grilled Fish with Coconut Sauce

Ingredients

• 500g (1.1 lb) fresh tuna or mahi-mahi fillets 500g (1.1 lb) fresh tuna or mahi-mahi fillets
• Juice of 2 limes Juice of 2 limes
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, minced garlic, cumin, paprika, salt, and black pepper.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In a saucepan, heat the vegetable oil over medium heat. Add the grated ginger and cook for 1 minute until fragrant.
5. 5.
   Pour in the coconut milk and bring it to a simmer. Cook for 5 minutes, stirring occasionally.
6. 6.
   Remove the fish from the marinade and place it on the preheated grill. Cook for 4-5 minutes per side, or until the fish is cooked through and has grill marks.
7. 7.
   While the fish is grilling, add the chopped cilantro and mint to the coconut sauce. Stir well and let it simmer for another 2 minutes.
8. 8.
   Remove the fish from the grill and transfer it to a serving platter. Pour the coconut sauce over the fish.
9. 9.
   Serve the Fafaru hot with steamed rice or bread.

Treat your ingredients with care...

• Tuna or mahi-mahi fillets — Ensure that the fish is fresh and of high quality. If you prefer a milder flavor, opt for mahi-mahi. If you enjoy a stronger flavor, choose tuna.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger and grate it finely for easy incorporation into the sauce.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• If you don't have a grill, you can also cook the fish on a stovetop grill pan or in the oven.
• Adjust the seasoning according to your taste preferences. Add more lime juice for extra tanginess or increase the amount of spices for a bolder flavor.
• Garnish the dish with some sliced red chili peppers for an added pop of color and heat.
• Leftover Fafaru can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Fafaru as a main course accompanied by steamed rice or bread. The creamy coconut sauce pairs perfectly with the grilled fish, creating a delightful combination of flavors. Garnish with fresh cilantro leaves for a vibrant touch.

Presentation advice

Arrange the grilled fish fillets on a platter and generously pour the coconut sauce over them. Sprinkle some chopped mint leaves on top for a refreshing aroma. Serve the dish with a side of steamed rice and garnish with lime wedges for an appealing presentation.