Salmon 'Ota 'Ika with Mango

The last time I made Poisson Cru à la Tahitienne, I was smitten.  Everything about it was perfect, delicate, refreshing, and nourishing.  I couldn't wait to get a chance to make it again with a few tweaks here and there.  The thing is.. I haven't seen fresh white albacore tuna on the stalls at all.  It's as if he just made a cameo appearance to give me a taste of his beauty just to leave me there, lusting for his unattainable passion.  I've been wanting to pair him with a sweet tangy mango and watch the chemistry happen.  Last night I gave in.  With no tuna on the horizon, I let myself be seduced by salmon.  The two have nothing in common in terms of taste, but both make me swoon in different ways.

As it turns out, salmon works wonderfully with coconut milk, avocado, and of course, mango.  It's almost as if it was made to be..

Serves 7-8 as a starter

Ingredients

500g (1lb) fresh salmon, cut into cubes

1 large mango, cut into cubes

1 carrot, grated

1/2 cucumber, diced

2 tomatoes, diced

4 cloves garlic, grated

3 green onions, chopped

1/2 red onion, diced

1 avocado, chopped

1-2 green chiles, diced

1/2 red bell pepper, diced

1/2 bunch cilantro, chopped

1/2 can premium coconut milk (about 1 cup)

juice from 3 limes

few grinds black pepper

Directions

Stir everything together and reserve in the fridge for 30 minutes to 1 hour.

Serve cold as an appetizer alone or as a meal along with hot basmati rice.
I served as part of a trio of appetizers alongside some fresh spring rolls and grilled sardines.  It was a very emotional event.

As soon as I move and unpack, I'm buying better a better small dish service.  I don't have many matching small bowls or verrines, so when there is company nobody has the same size or shape.  We all know it's not the plate that makes the meal a hit, but now that I'm a grown woman and a homeowner, I will be upgrading certain things in my kitchen.

Tahitian Raw Fish - 'Ota 'Ika

Ever since discovering the existence of this traditional Tahitian dish from my Tahitian friend, I was waiting for the "right" moment to try it out.  Not that there is a "wrong" moment, but one must be attentive to the availability of fresh albacore tuna and tomatoes.  Spring is when white fresh tuna starts to make its appearance on the fishmongers stalls, and the price can vary, so it's always something to watch for.  The "right" moment just happened to coincide with the day I was hoping to make it and share the discovery with my family.  This blew us all away.  This Poisson Cru is made using a similar method as Ceviche or Poke, but in taste is completely different.  The idea is that the the fish and vegetables marinate in coconut milk and lime juice.  The lime juice slightly cooks it, as in Ceviche, but the coconut milk gives it an extra layer just as the soy sauce does in Poke where the very soul of the fish starts to sing to you, transporting you to a warm Polynesian beach with the locals dancing, hibiscus flowers in your hair, and your feet following the movement of the waves crashing...

This was the most pleasant discovery I've made in a very long time and I will be repeating it all through summer using different variations..of fruits and vegetables .. mmm mango!!

Serves 4-5 as a meal

Ingredients

600g (1lb5oz) fresh albacore tuna, cut into cubes

1 large carrot, grated

1 cucumber, diced

2 tomatoes, diced

3-4 cloves garlic, grated

4 green onions, chopped

1/2 bunch cilantro, chopped (optional)

1/2 can premium coconut milk (about 1 cup)

juice from 2-3 limes

few grinds black pepper
Thai chile for garnish (optional)

Directions

Stir everything together and reserve in the fridge for 30 minutes to 1 hour.

Serve cold as an appetizer alone

or as a meal along with hot basmati rice.

 

The hot rice is a must if this is to be a meal.  It soaks up the juices and provides an interesting contrast to the cold salad, adding yet another layer of happiness.

This is the most authentic version I could do without fresh coconut, but my Grace Premium Lait de Coco is the highest quality available here in my opinion.  I cannot wait to do this again!

This is something you can keep simple or make extra fancy, depending on the serving vessel and adornments.  I had to add the chile.. it's my personal drug..