Wednesday, May 11, 2011

Information on Polynesian Coconut Fish

The Polynesian culture is more than 900 years old. Its existence can be attributed to coconuts. Coconut palm is called "tree of life" because it offers everything needed to survive in the South Pacific. In fact, coconut palms so important that a tree is planted for every newborn. The juice of a young coconut can be used in transfusions, it is so perfect in the composition of the electrolytes and nutrients, and it is sterile, clean and refreshing. The roots can be used to treat dysentery, the ribs of the leaves to make brooms, the leaves are woven into baskets, bowls are polished for cups and bowls, buttons and decorations, the tree is now an alternative to hardwood used in flooring. Hardwood is also a superior carbon for filtration and the flesh of mature coconuts, known as copra, making oil and grated coconut.
In the Tonga Islands, the center of Polynesia, fish is breaded, fried in coconut oil, then cooked in coconut milk with onions. The local hot sauce made from chili soaked in seawater, the savory choice with this dish. Flavor ingredients are fresh, salted and comforting. This recipe is a leaner, kicking version that can be grilled on the barbecue, a cast iron grill or a George Foreman grill. Halibut, tuna, shark or swordfish can be replaced with mahi-mahi. Buy the freshest fish available and trim the dark areas before marinating.
Grilled mahi-mahi
o 1 lb mahi mahi (4 grams per serving) o sea salt and freshly ground black pepper o juice of 1 lime, peel back the sauce o 2 tablespoons olive oil o 2 tablespoons minced shallots, reserving 1 tablespoon of the sauce o 3 tablespoons chopped fresh coriander, reserving 1 tablespoon of the sauce, rest for garnish
1. Salt and pepper fillets on both sides. Place on a glass plate. 2. The remaining ingredients in a small bowl. 3. Pour half the marinade over the fish evenly. Flip and repeat. 4. Cover and marinate in the refrigerator for 30-40 minutes. 5. Grill 6 inches from the flame for 3 minutes on each side or until it flakes with a fork. 6. Remove from grill and keep warm. Reserve the juice from the fish sauce. 7. To serve: Make a puddle of sauce on each plate, top with grilled fish, garnish with coriander and lime slices.
Coconut Cream Sauce
o 1 can (14.5 grams) coconut o reserved juice from grilled fish o 2 teaspoons lime zest o 1 tablespoon coriander reserved o 1 small red chilli, finely chopped (or Tabasco to taste) o Sea salt and freshly ground pepper
1. Pour 1 cup of coconut cream in a small saucepan over medium heat. 2. Bring to a low boil, lower heat to a boil and reduce until slightly thickened. 3. Add fish juice, lime peel, coriander, chili, salt and pepper. Simmer 5-6 minutes. 4. Taste and adjust seasoning.

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