Tuesday, October 3, 2006


I am not well acquainted with the foods of the Pacific Islands (Polynesia), but since I have a book on that subject and an ongrowing interest in such dreamlike places, I decided to try a traditional dish from Tahiti...

This "Tahitian Poisson Cru" (Tahitian raw fish) or "E'ia Ota" is a national dish in that region of the world.

As it is the case with other dishes hailing from this corner of the world, "Tahitian Poisson Cru" is fresh, quite simple, yet flavorful, delicate and perfectly harmonious. This dish is particularly delicious and will make your tastebuds shiver with ecstatic pleasure!!! "Tahitian Poisson Cru" is in many ways similar to the South American "Cerviche" or the Hawaiian "Salmon Poke", but it differentiate itself by integrating coconut milk as a final touch (it soften it's flavor).

I really recommend you to make this exotic dish even if you are skeptical when it comes to eating raw fish as this "Tahitian Poisson Cru" is incredible!!!

Recipe adapted from "Trader Vic's Pacific Island Cookbook", Doubleday 1968 (see link here and there).

Serves 2-4

450g Salmon
3 Limes, juiced

2 Cloves garlic, crushed

2 Red shallots, very thinly sliced

1/2 Tsp Castor sugar

Tabasco (red), to taste

Salt, to taste

Ground black pepper, to taste
150ml Thick coconut milk

Spring onions, chopped

Fresh coriander, chopped

1. Slice the
salmon very thinly (6mm/1.5 inch in thickness) into bite-sized pieces.
2. Place in a bowl and add the lime juice, crushed garlic, sliced shallots, sugar, tabasco, salt and pepper.

3. Place in the refrigerator and let the fish marinade for about 4-6 hours.
4. Take out of the refrigerator and add the coc
onut milk.
5. Rectify the seasoning, if needed.
6. Arrange in a bowl and sprinkle over the chopped spring onions and the coriander.

7. Serve chilled.

For this recipe, you can use any kind of firm-fleshed fish such as tuna, cod, sole, swordfish, mahi-mahi, mullet, etc...
If you wish, you can add a cubed tomato to the poke.
Don't serve this dish too cold otherwise, the coconut milk will tend to solidify.

Serving suggestions:
Eat this "Tahitian Poisson Cru" alone, spooned into avocado halfs or served over cold glass noodles (bean thread noodles). Use your imagination!

(Hawaii -Pic by Robert Teague www.trekearth.com)
(Hula Dancing -Pic by www.improve.org/hawaii)


  1. C'est un delice le poisson cru, et tu as l'air vraiment enthousiaste sur cette recette, il faut que j'essaie.

  2. Bonjour,
    quand j'ai vue blog suisse, je pensais m'être trompée,un très joli blog!
    le mien aussi est Suisse!
    Bonne journée

  3. Ce billet m'a emportée très loin...! :-)

  4. très belle recette, Rosa, j'adore cette façon de procéder.
    Je suis très en retard sur la lecture des blogs, sorry !
    où en es tu avec la farine de manioc ?
    je pense aussi au "Meme" il y en a un autre qui vient de le rejoindre, mais la promo du livre m'occupe ici :-))
    bises en coup de vent....

  5. Le poisson cru ,j'aime beaucoup

  6. GRACIANNE: Je te la recommande vivement!...

    LORY: Et oui, je suis suisse! Merci pour ta visite et pour ton compliment! Ton blog est aussi très intéressant et comme toi, j'adore la culture amérindienne!...

    ELVIRA: Merci, ça me fait vraiment plaisir de le savoir...

    BRIGITTE: Merci, Brigitte! Ce n'est pas grave, prends ton temps!...

    COLETTE: Moi aussi ;-)...

  7. Sorry, but your recipe is not Hawaiian Poke. This is closer to the Tahitian Poisson Cru. Poke does not contain coconut milk and is much more savory and not "cooked" in any way (no lime juice).

  8. ANONYMOUS: Thanks for passing by and for the info. Cheers.