Poisson Cru - Recipe
Quite possibly my favourite dish of all time, this recipe originates from French Polynesia - probably the fish n chips equivalent. Tuna straight from the ocean, coconuts picked from the trees, add a bit of lime, and some veg and you are in heaven!
Poisson Cru is a traditional raw fish French Polynesian Dish, I was in love with it from the first time I tasted it after being at sea for 3 weeks going from The Galapagos to Marquesas Islands. From then on it was what I would regularly order from Le Food Shacks. Super fresh, simple, and super delicious. It somehow melts in the mouth. Ive always been hesitant about trying to make it myself in this country… as the canned coconut milk that goes with it just doesn’t do it justice.
However, recently I had a visit from the awesome @matua_tahiti founder of the tahiti shack in NZ and world class crew mate. He is a Master of the Poisson Cru and Poke bowls.
He showed me the best shop bought coconut milk to use and his top tips…so we made it….boy did it take me back to the warm waters of French Polynesia. Such great times. Thank you!
It is still delicious and I will be making it again and again. It just melts in the mouth.
Poisson Cru is raw fish - so it isn’t a ceviche or poke that has been marinated for a while.
Ingredients
200g Sushi Grade tuna
Half Brown onion, finely sliced
2 x spring onions, finely sliced
2 fresh tomatoes, seeds removed and diced
1/4 cucumber, seeds removed and diced
Kara Instant Coconut creamed Powder (available to buy online) slowly add water water into the coconut whisking to combine in to the coconut milk.
1 x Lime
Mix it all together, and serve straight away with a squeeze of lime.
Great served with a plain basmati rice.
Delicious!
Learn how to cook more dishes like this in my next cooking class from Sushi to Dim Sum Dumpling.
Recipe for Poisson Cru - A delicious French Polynesian raw tuna fish dish.
