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Oka I'a (Marinated raw fish) |
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Posted: 27 August 2013 at 16:27 |
Technically this belongs in the pacific islands, but since more Samoans live in NZ that in Samoa, I am claiming it.
Samoan Marinated Raw-fish in Coconut Cream Ingredients: 1. Cut fish into small segments. 15 -20 mm dice. 2. Place in a bowl with enough citrus juice to cover, and mix well. 3. Leave in fridge for 15 minutes if you like the texture slightly firmer, or up to 2 hours if you prefer the fish cooked through. 4. Drain off juice. 5. Add 400g tin of coconut cream. 6. Add shallot, coriander, capsicum, cucumber and season. 7. Adjust seasoning and add a splash of good quality hot Tabasco if desired. Great as an appetiser with chilled boutique Lager or a crisp Sauvignon Blanc.
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Resident Peasant
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Anne, This is gorgeous, the presentation is 100% just my style ... Fanstastic .. Very Canary Island fusión Perú north coast ... I meant to tell you of course I do add a chili pepper called ahí in my cebiche marinade ... Thank you for posting the récipe ... Kind regards. Margaux. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Ceviche is one of my very favorite dishes in the world.....the addition of the cocoanut cream seems like it would be very nice....this one is on my list.
Thanks Anne
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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beautiful, and refreshing-looking!
this is one of those things that i may never have an opportuity to try, being landlocked without fresh seafood - but if I am ever in a position to try it, I will!
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