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Tahitian style fish

Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
288 K 4.5/5 (32 reviews)
Grade this recipe:
duree12 hours 60 min. difficultéEasy prix8.95 € pour combien4 people ingredients8 Ingredients
Keywords:
Last modified on: February 21th 2011
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For 4 people, you will need:
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Times for this recipe
Preparation: 12 hours 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.
Tahitian style fish : Stage 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 : Stage 2
You should make the pieces quite small about 1 or 2 cm) and fairly thin.
Stage 3 - ⌛ 5 min.
Tahitian style fish : Stage 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 : Stage 4
Put all the fish in the salted lime juice, mix well.

Cover with plastic film and refrigerate overnight.
Stage 5
Tahitian style fish : Stage 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 : Stage 6
Drain the fish in a strainer. You can discard the lime juice now.
Stage 7 - ⌛ 10 min.
Tahitian style fish : Stage 7
Wash, peel and cut 1 carrot in small pieces.
Stage 8 - ⌛ 3 min.
Tahitian style fish : Stage 8
Cut 1 bunch chives very fine.
Stage 9 - ⌛ 10 min.
Tahitian style fish : Stage 9
Cut 1 shallot into very small pieces.
Stage 10 - ⌛ 3 min.
Tahitian style fish : Stage 10
Add carrot, chives and shallot to the fish, mix well.
Stage 11 - ⌛ 1 min.
Tahitian style fish : Stage 11
Finally add a little olive oil, perhaps chive flavoured.

Add pepper, then check seasoning.
Stage 12 - ⌛ 5 min.
Tahitian style fish : Stage 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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %70 RDI=6 %0710 RDI=40 %2,970 RDI: 40 %
Per 100 g8 RDI=3 %4 RDI=0 %050 RDI=3 %220 RDI: 3 %
Per person30 RDI=10 %20 RDI=2 %0180 RDI=9 %740 RDI: 9 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Fish
How much will it cost?
  • For 4 people : 8.95 €
  • Per person : 2.25 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fish fillet
Fish fillet

Like these other recipes: Rosemary steamed fish, Firied fillet of sea bream with polenta, Rolls of fish in smoked ham, Mexican ceviche, Creamy "terre et mer" pots, ... See them all 29

Lime
Lime

Like these other recipes: Spicy chicken skewers, Mixed salad stack, Key Lime Pie for Jeremy, Cajun pork with rice., Verrine of avocado mousse and crab, ... See them all 54

Chives
Chives

Like these other recipes: Raw beetroot mousse with walnuts, Rosemary steamed fish, Green bean and potato salad with paprika, Mixed salad, Prawn salad with a crunch, ... See them all 63

Olive oil
Olive oil

Like these other recipes: Cheese tart, Montlebon toast, Welsh (French Welsh Rarebit), Rabbit civet, Polenta with artichokes and mushrooms, ... See them all 562

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