Entree: French Polynesia – Southern Culinary Region – Firi Firi with Fish (fried doughnuts with coconut-lime fish)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Additional
1 hr
Total
1 hr 35 min
Ingredients
- 3 cups (375 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tsp (5 g) salt
- 1 cup (240 ml) coconut milk, warmed
- 1/4 cup (60 ml) warm water
- 1 large egg
- 2 tbsp (30 g) unsalted butter, melted
- Vegetable oil for deep-frying, about 4 cups (950 ml)
- 4 fish fillets, approx. 6 oz (170 g) each, firm white fish such as mahi-mahi or snapper
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) fresh lime juice, plus extra for serving
- 1/2 tsp (2 g) ground turmeric or paprika
- Salt and freshly ground black pepper
- 1/2 cup (120 ml) coconut milk (for dressing)
- 2 tbsp (30 ml) additional fresh lime juice (for dressing)
- 1/4 cup (15 g) chopped fresh cilantro or parsley (for dressing)
- 1 small red onion, thinly sliced, for serving
- 1 small hot chili, thinly sliced, optional
Instructions
1. Make and fry the firi firi: In a bowl combine flour, sugar, yeast and salt. Whisk together warmed coconut milk, warm water, egg and melted butter; add to dry ingredients and mix into a soft, slightly sticky dough. Cover and let rise in a warm place until doubled, about 45–60 minutes. Heat vegetable oil in a deep pot to 350°F (175°C). Wet hands and pinch or shape dough into small balls or rings about 2–3 inches across and carefully drop into hot oil, frying in batches until puffed and deep golden, about 2–3 minutes per side. Drain on paper towels and keep warm.
2. Season, pan-fry fish and assemble: Pat fish fillets dry and brush with soy sauce, lime juice, turmeric, salt and pepper. In a large skillet over medium-high heat, add 1 tbsp oil and sear fillets 2–3 minutes per side until cooked through and lightly browned. Whisk together 1/2 cup coconut milk, 2 tbsp lime juice and chopped cilantro to make the coconut-lime dressing; adjust salt. Serve each plate with a few firi firi, a fish fillet, a drizzle of coconut-lime dressing and sliced red onion and optional chili alongside.
