Polynesian Poisson Cru

A delicious strawberry recipe!

So, if in the near future your factory friends, with whom you hitchhiked through the South of France as beggar students decades ago, talk about the incredibly delicious Poisson Cru, which they got prepared from the freshly caught Mahi Mahi fish at the last South Sea toern somewhere between Micronesia and the Society Islands – don’t cry. Just re-cook it, on a hot German summer evening, with this recipe Poisson Cru Cut fish the day before into 12 cubes as large as possible on the spot. For the marinade, mix the juice of 5 limes with 500 ml salted water (with 4 tbsp. sea salt), the kafir lime leaves, the roughly crushed (peeled) lemongrass stalks, coarsely ground Tasmanian pepper berries (if necessary, use black pepper of as mild a variety as possible) and the pieces of braised cucumber and green papaya (remove the peel from the fruit, Cut the fruit in half lengthwise, scrape out the seeds and cut into slices about 4 cm wide), bring to the boil for 2 minutes, cool completely (not above 20 °C), remove the cucumbers and papaya, vacuum seal and keep in the refrigerator. Mix the grated coconut (see “Vegetables”) into the clear soup, marinate the fish squares in it for one night under exclusion of air.

Vegetables For the coconut milk, pierce the coconut the day before at the picking points (three indentations on the top) with a wooden drill, collect the coconut water from these holes through a sieve.

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