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Polynesians cuisine is a mix of cultures, from the South
Pacific, French, Italian and Chinese. Seafood and tropical
fruit are the local fayre; the ripe, fruity and delicious
varieties like watermelon, pineapple, papaya, banan,coconut
and mango.
When visiting Tahiti, the best restaurants could be anywhere.
"Mobile” restaurants gather at the waterfront to
create a spectacular outdoor feast. Much of the cuisine is
imported like French crepes, pommes frittes and the global
fayre of pizza, but the local speciality is the connoisseur's
choice, poisson cru. It's similar to South American
ceviche, but with the Polynesia twist of coconut.
Poisson Cru
Poisson Cru, raw fish, is not so much a recipe
as a way of preparing fish. It is a fuss free preparation
which can be made on the beach to enjoy the freshest catch.
It differs from Japanese sushi in its simpler preparations
and pacific tangs. To make poisson cru use the freshest fish,
typically tuna, halibut or rockfish and add exotically coloured
vegetable and herbs. The secret is to prepare the dish as
quickly as possible and not allow the flavours to steep into
the fish too far.
Quick recipe for Poisson Cru:
To prepare, in a glass bowl mix lime juice,(2 fl oz per pound
of fish) coconut milk (3 fl oz per lb of fish) and seasoning
to taste. Add the fish, raw salad vegetables (tomatos, carrot,
spring onions etc.) add the grated zest of one lime. Mix,
season, and serve immediately.
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