Papeete Ia Ota Tahitian Fish Salad Recipes

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.

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.

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.

FISH EYE SALAD (TAPIOCA FRUIT SALAD)

Steps:

• Soak tapioca and water over night,drain Add milk and salt and cook until transparent.
• Add sugar, and cool.
• Add fruit cocktail.
• Fold in whipped cream.
• Chill.