PAPAYA SALAD
Steps:
- Heat a pot over medium-low heat. Add the palm sugar and fish sauce and cook for 2 to 4 minutes. Transfer to a bowl and refrigerate until cool.
- Add the green beans, chiles and garlic to a mortar and pestle; crush to the texture of a fine mince. Add to a serving bowl along with the shredded papaya, cherry tomatoes, chilled palm sugar sauce and lime juice; mix well. Garnish with peanuts and serve.
TAHITIAN POISSON CRU (MARINATED RAW FISH)
This is a great recipe for poisson cru, raw fish marinated in lime juice and coconut milk, the national dish of Tahiti.
Provided by Donna Heiderstadt
Categories Appetizer
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370 kcal, Carbohydrate 20 g, Cholesterol 66 mg, Fiber 3 g, Protein 45 g, SaturatedFat 11 g, Sodium 174 mg, Sugar 8 g, Fat 13 g, ServingSize 4 cups (4 servings), UnsaturatedFat 0 g
TAHITIAN FRUIT SALAD
If you're tired of the same old fruit salad, try this tropical version featuring pineapple, papaya, oranges, mango and more!-Doty Emory, Jasper, Georgia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first nine ingredients. In a small bowl, whisk the lemon juice, vanilla and honey. Pour over fruit; toss to coat. Cover and refrigerate for at least 30 minutes., Just before serving, in a small bowl, combine the cream cheese, marshmallow creme and vanilla; stir in pistachios. Serve with fruit salad.
Nutrition Facts : Calories 289 calories, Fat 11g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 105mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 5g fiber), Protein 4g protein.
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.
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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