David's Recipe for Tahitian Fish Salad

Based on a Tahitian recipe strangely reminiscent of Jewish pickled herring. Have you ever wondered what happened to the ten lost tribes?

Appetizer or Main Course, Tahitian, Polynesian

  • 1 medium onion, very thinly sliced
  • 3 pound thick filets of white fish such as Nile perch, cut against the grain into slices about 2"x1"x1/4"
  • Juice of 4 large lemons
  • 1 large cucumber, peeled or unpeeled, julienned into matchsticks
  • 1 cup canned coconut milk, or milk made from the flesh of coconuts
  1. Mix the fish, onions, and lemon juice. Allow to marinate until the fish is more or less opaque, any time from 5 minutes to a few hours, depending on the temperature, your taste, and your convenience.
  2. Mix in the coconut milk and cucumber strips. Serve.

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