#83740 - 12/30/09 09:18 PM
Poisson Cru Recipes?
|
UnloosedSun8
Junior Member
Registered: 01/28/09
Posts: 17
Loc: Indiana
|
Hi All--
We just recently got home from Moorea (sigh). While there, we fell in love with poisson cru (and the island)(and the people)(and the beautiful water)(and everything!). Does anyone have a recipe for me to try? Can I use canned coconut milk or do I need to tackle a "fresh" one?
Mauruuru roa!
Lita
|
|
Top
|
|
|
|
|
#83741 - 12/31/09 06:53 AM
Re: Poisson Cru Recipes?
[Re: UnloosedSun8]
|
hamara
Expert Advisor
Registered: 01/07/02
Posts: 2296
Loc: Washington/Moorea
|
http://www.whats4eats.com/fish/poisson-cru-recipe
Your problem might be finding sushi grade tuna in Indiana. Yes
you can use canned coconut milk but it may not be as good as
coconut milk strained from a newly grated nut. Use fresh limes and make it fast as you can so the lime juice does not cook the tuna all the way to the middle of the fish. I also remove the seeds from the cucumber
|
|
Top
|
|
|
|
|
#83742 - 12/31/09 08:14 AM
Re: Poisson Cru Recipes?
[Re: hamara]
|
BarbiJKM
Supreme Advisor
Registered: 02/14/07
Posts: 6042
Loc: Mesa, AZ
|
If you have an Asian food market near your home, you may find some beautiful raw tuna to use!
|
|
Top
|
|
|
|
|
#83744 - 12/31/09 09:32 AM
Re: Poisson Cru Recipes?
[Re: BarbiJKM]
|
UnloosedSun8
Junior Member
Registered: 01/28/09
Posts: 17
Loc: Indiana
|
Hey--thanks for the help! I will try this recipe out. I took a photo of the poisson cru they served at Snack Mahana--it was a work of art! So, maybe we can relive the experience a little...
|
|
Top
|
|
|
|
|
#83745 - 12/31/09 09:41 AM
Re: Poisson Cru Recipes?
[Re: UnloosedSun8]
|
DenverJoe
Expert Advisor
Registered: 09/10/02
Posts: 1849
Loc: Denver, Co.
|
That's the best poisson cru on the island. We have eaten quite a bit of it. Good one to emulate.
_________________________
Nothing better than a Hinano in hand and toes in the sand.
|
|
Top
|
|
|
|
|
#83763 - 01/01/10 10:00 AM
Re: Poisson Cru Recipes?
[Re: DenverJoe]
|
BarbiJKM
Supreme Advisor
Registered: 02/14/07
Posts: 6042
Loc: Mesa, AZ
|
Now Joe, you KNOW that Jeanine makes the best poisson cru on the island! :-)
|
|
Top
|
|
|
|
|
#83765 - 01/01/10 01:08 PM
Re: Poisson Cru Recipes?
[Re: BarbiJKM]
|
DenverJoe
Expert Advisor
Registered: 09/10/02
Posts: 1849
Loc: Denver, Co.
|
Barbi, forgive me. I stand corrected. Snack Mahana is the 2nd best on the island.
_________________________
Nothing better than a Hinano in hand and toes in the sand.
|
|
Top
|
|
|
|
|
#83802 - 01/06/10 07:26 AM
Re: Poisson Cru Recipes?
[Re: DenverJoe]
|
islandboyatheart
Expert Advisor
Registered: 07/19/05
Posts: 1368
Loc: Florida
|
The one alteration I would make is to marinate the tuna with the lime juice first before adding the other ingredients. Then, after the tuna has partially "cooked", drain the lime juice and add the rest of the ingredients. No need to drain the coconut milk when the recipe is done this way which IMO adds a nicer flavor to the poisson cru. All of the best poisson cru recipes I have tried drain the lime juice first before adding the other ingredients.
|
|
Top
|
|
|
|
|
#83827 - 01/09/10 12:19 AM
Re: Poisson Cru Recipes?
[Re: islandboyatheart]
|
rodjune
Expert Advisor
Registered: 07/08/03
Posts: 1726
Loc: Kalama Valley, HI
|
I agree with islandboyatheart about the lime juice. I soak it just long enough for the juice to "sear" the outside but leave some of the inside cubes of tuna still uncooked, and then drain off the juice, then add the hard ingredients. Makes for a lighter and more refreshing poisson cru. I've never had a bad one in FP.
|
|
Top
|
|
|
|
|
#83830 - 01/09/10 11:50 AM
Re: Poisson Cru Recipes?
[Re: rodjune]
|
holte
Expert Advisor
Registered: 11/19/04
Posts: 2365
Loc: Duluth, Minnesota
|
I love poisson cru, and I eat steak medium rare. Hamburgers here in restaurants, have to be cooked with no pink, because of ecoli.
My hubby took parasitology in college and will not eat anything unless it is cooked totally through and through. He will try a little of my poisson cru that I order.
He got sick this time for the last half of our trip. We don't know why. Fever, head ache, and stomach issues. The fever only lasted a couple of days, but the rest went on for 8 days.
We kept thinking it would get better ,so he didn't go to the doc. And then it was New Year's, and then time to go. We tried some different meds from the pharmacy. They helped a little.
We read the literature and it kept saying to eat white rice and meat. He couldn't get his meat well done no matter what we said and described.
At any rate, I am wondering about the description of the poisson cru being cooked on the outside but not on the inside.
I am a little more concerned because of my hubby's fetish about not eating any meat, fish, or poultry that isn't cooked.
(by the way, if anyone is interested, the doc put him on Cipro, and I put him on acidopholus. He seems to be pretty good, finally.)
On our next trips, I am going to bring acidopholus with as they do not have it in the pharmacy in Huahine. Don't know about anywhere else.
|
|
Top
|
|
|
|
Moderator: BarbiJKM, hamara, DenverJoe, Poehere
|
6653 Members
15 Forums
10176 Topics
90579 Posts
Max Online: 98 @ 03/09/11 04:15 PM
|
|
1 registered
(Patti.)
and 10 anonymous users online.
|
|
|
