Tahitian style fish


Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
231,9484.6/5 for 30 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationStart to finish
12 hours 57 min.12 hours 57 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

Several days in the fridge, in a closed jar.

Step by step recipe


Stage 1 - 15 min.
Tahitian style fish : Photo of step #1
The day before, cut 600 g fish fillet into small pieces. Ideally use 3 different kinds of fish: salmon, cod, whiting, tuna, etc.

Stage 2
Tahitian style fish : Photo of step #2
You should make the pieces quite small about 1 or 2 cm) and fairly thin.

Stage 3 - 5 min.
Tahitian style fish : Photo of step #3
Squeeze the 5 limes, and put the juice in a bowl through a very fine strainer to remove all the pulp.

Add salt.

Stage 4 - 12 hours
Tahitian style fish : Photo of step #4
Put all the fish in the salted lime juice, mix well.

Cover with plastic film and refrigerate overnight.

Stage 5
Tahitian style fish : Photo of step #5
The next day, you will see that the fish has been cured by the lime juice, as it will have become opaque (effectively "cooked").

Stage 6 - 5 min.
Tahitian style fish : Photo of step #6
Drain the fish in a strainer. You can discard the lime juice now.

Stage 7 - 10 min.
Tahitian style fish : Photo of step #7
Wash, peel and cut 1 carrot in small pieces.

Stage 8 - 3 min.
Tahitian style fish : Photo of step #8
Cut 1 bunch chives very fine.

Stage 9 - 10 min.
Tahitian style fish : Photo of step #9
Cut 1 shallot into very small pieces.

Stage 10 - 3 min.
Tahitian style fish : Photo of step #10
Add carrot, chives and shallot to the fish, mix well.

Stage 11 - 1 min.
Tahitian style fish : Photo of step #11
Finally add a little olive oil, perhaps chive flavoured.

Add pepper, then check seasoning.

Stage 12 - 5 min.
Tahitian style fish : Photo of step #12
Serve like this, as a salad, or on toast. If you're having a barbecue, serve as a starter, and make toast directly on the barbecue with slices of lightly buttered bread. Yummmm...

Remarks

If you don't have limes, you can use lemons, but it will not be as good.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
709 Kcal or 2,968 Kj109 gr68 gr0 gr
35 %42 %6 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
52 Kcal or 218 Kj8 gr5 gr0 gr
3 %3 %<1 %0 %
Per person
Energetic valueProteins CarbohydratesFats
177 Kcal or 741 Kj27 gr17 gr0 gr
9 %11 %2 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Fish fillet in express cooking envelope, Fish "à la Bordelaise", Fish Mousselines, Sea bass with coriander cream en papillote, Fish in white wine, ... All
LimeLime: You can get more informations, or check-out other recipes which use it, for example: Verrine of avocado mousse and crab, Minted Melon, Mixed salad, Vietnamese prawns, Marinated tuna with herbs, ... All
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Coq au vin, Confit of carrots with bacon, Icelandic-style fish and vegetable pie, Provençal braised carrots, Thaï rice with small vegetables, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Béarnaise sauce, Vietnamese prawns, Eggs "en cocotte" with spinach, Pan-fried salmon with white cabbage, ... All

Other recipes you may also like

Chocolate thins with toasted nuts
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
83,1164/5 for 19 ratings 2 hours 22 min.
Raw beetroot mousse with walnuts
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
91,2815/5 for 1 ratings 47 min.
Courgettes (zuchinis)
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
88,840 13.7/5 for 19 ratings 1 hour 20 min.
Blanquette of veal
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
82,7294.4/5 for 10 ratings 2 hours 49 min.
Chocolate eclairs
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result.But don't let that discourage you; there are demonstration videos and I will...
64,594 34.5/5 for 2 ratings 3 hours 52 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-10-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page