Entree: Wallis and Futuna – National Cuisine – Poisson Cru à la Futunienne (Raw marinated fish in lime and coconut milk with fresh vegetables)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

- 1 lb (450 g) fresh firm white fish (tuna, mahi-mahi, or other local reef fish), cut into 1/2-inch (1 cm) cubes
- 3 tbsp (45 ml) fresh lime juice (from about 2 limes)
- 1 cup (240 ml) canned coconut milk
- 2 tbsp (30 ml) cold water
- 1 small cucumber, seeded and diced, approx. 1 cup (150 g)
- 1 medium tomato, seeded and diced, approx. 1 cup (150 g)
- 1/4 cup (40 g) thinly sliced red onion
- 2 scallions, thinly sliced, approx. 1/4 cup (25 g)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 small mild chili or 1/2 tsp (1 g) red pepper flakes, optional
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce or fish sauce, optional for depth

Instructions

1. In a nonreactive bowl, combine the fish cubes and lime juice; stir gently to coat. Let sit 5–10 minutes until the fish firms and becomes opaque, stirring once.
2. While the fish marinates, whisk together the coconut milk and water (and soy or fish sauce if using) in a separate bowl.
3. Drain off about half of the lime marinade from the fish if it has produced a lot of liquid, then add the diced cucumber, tomato, red onion, scallions, cilantro, and chili.
4. Pour the coconut milk mixture over the marinated fish and vegetables; season with salt and pepper and toss gently to combine.
5. Taste and adjust seasoning with additional lime juice, salt, or pepper. Chill 10–20 minutes if desired, then serve cold immediately with crusty bread or steamed taro as preferred.