Island Ono Poisson Cru
What exactly is Poisson Cru?
It was time to wake up early once again to be a part of Kitchen Creations with Hawaii News Now. Today, we decided on making the dish, Poisson Cru. What exactly is Poisson Cru?
Poisson Cru is known as a popular Tahitian dish, in French Polynesian, this literally translates to “Raw Fish”. It’s something we used to have on our menu at Tiki’s Grill & Bar right before ahi poke became a really big thing. This dish is marinated in lemon or lime juice until the surface of the flesh becomes tightens up a bit. About 5 minutes later, mix with coconut milk and diced vegetables. We used some local sweet onions, tomatoes, limu and Kahuku Sea Asparagus from Dr. Sun’s Olokai Farms added that nice bit of texture.
Created to be a very easy and quickly ready to serve dish perfect for any time of the day. With summer upon us, this is a great treat to have at home or take to a party! It’s a very simple dish and hope you have fun creating yours!
- Fresh Hawaiian ono cubes, ¾” dice “poke size” 1 lb.
- Fresh ogo, rough cut 1/2 cup
- Kahuku Sea asparagus, rough cut ½ cup
- Coconut milk 1 cup
- Diced sweet local onion 1 cup
- Local tomatoes, diced (or grape tomatoes, cut in half) 1 cup
- Fresh lime juice ½ cup
- Hawaiian salt & fresh cracked pepper To taste
- Toasted coconut flakes 4 tsp
- 1. Toss the ono cubes in the lime juice & let rest for 2 minutes to “tighten” the fish but not “cook” it.
- 2. Then add the rest of the ingredients, toss and season with salt and pepper.
- 3. Distribute evenly to 4 bowls and sprinkle toasted coconut flakes on top.
- • Serve!
- • We fry plantain slices into chips to add a textural layer to the dish
Delizioso! -Chef Ronnie