Poisson Cru (Raw Fish) is a traditional Gambier Islands (French Polynesia) recipe for a classic dish of lightly-marinated fish cooked traditionally on a barbecue. The full recipe is presented here and I hope you enjoy this classic Gambier Islands version of: Raw Fish (Poisson Cru).
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Like much of French Polynesia, this salad of lime-cured fish is considered the national dish of the Gambier Islands.
Ingredients:
600g very fresh white fish fillets
2 ripe tomatoes
250ml coconut cream
3 limes
50g grated coconut, chilled
3 onions, peeled and diced
generous pinch of chilli powder
2 tsp dijon mustard
1 tbsp flat-leaf parsley
Method:
Dice the fish, set in a non-reactive bowl then pour over the lime juice. Toss the fish to coat in the lime juice then season to taste with salt and freshly-ground black pepper. Cover the bowl and set the fish aside to cure in the refrigerator for 4–6 hours.
When ready to serve, add the onions to the fish then stir in the chilli powder. Dice the tomatoes and add these along with the grated coconut.
Mix the coconut cream with the mustard then blend this into the fish.
Serve in coconut shells or individual dishes garnished with the chopped parsley.
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