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LIGHT & LOCAL |
| • | The time is ripe for lemonade |
As a kid, I remember singing "Row, Row, Row Your Boat. Gently down the stream. ... " I didn't realize how profound this song was until I experienced the dreamlike quality of life as we cruised through French Polynesia and the Cook Islands during a recent vacation.
Visiting the sacred maraes (temples) and listening to the history and legends of Polynesia was fascinating. Touring the vanilla and pearl farms was enlightening. Swimming with the friendly stingrays was one of the most unforgettable experiences I have ever had.
Away from all the hustle and bustle of the city, we had time to unwind and live in the present. Being the foodie that I am, I tried as much of the local foods as I could. I love poisson cru. It is Tahiti's national dish. Similar to the ceviche of South America, raw fish is marinated in lime juice and other ingredients.
However, unlike ceviche, the fish is not marinated for a long time and the addition of coconut milk gives it a distinctive Tahitian flair.
HAWAIIAN-STYLE POISSON CRU (E'IA OTA)
(TAHITIAN RAW FISH SALAD)
In a large glass bowl, combine the lime juice, coconut milk and salt and mix thoroughly. Add the tuna, carrot, cucumber, tomato, onions, parsley, lime zest and a pinch of sugar. Stir and mix and season to taste. Spoon over a plate of Nalo greens, Garnish with additional Chinese parsley. Serve immediately.
Note: Be creative and vary the flavors by substituting red onions for the Maui onions and adding diced bell peppers, minced hot chilies or whatever you like.
Makes 4 servings.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
