The recipe for Poisson Cru is a celebration of simplicity and steadiness, the place the pure sweetness of contemporary fish harmonizes with the tangy notes of citrus and the creamy richness of coconut milk. Each chunk affords a burst of freshness, reminiscent of the light sea breezes that caress the palm-fringed shores of the island. In this text, we invite you to find the artwork of crafting Poisson Cru, as we delve into its substances, preparation strategies, and the cultural significance it holds for the individuals of St. Barts. Join us as we unlock the secrets and techniques of this beloved dish and embark on a culinary voyage to the guts of the Caribbean.
Poisson Cru
The recipe for Poisson Cru is a celebration of simplicity and steadiness, the place the pure sweetness of contemporary fish harmonizes with the tangy notes of citrus and the creamy richness of coconut milk. Each chunk affords a burst of freshness, reminiscent of the light sea breezes that caress the palm-fringed shores of the island.
Ingredients
- 1 lb contemporary white fish fillets equivalent to mahi-mahi, snapper, or grouper, pores and skin eliminated and diced into bite-sized items
- 3-4 limes juiced
- 1 cup coconut milk
- 1 small pink onion thinly sliced
- 1 medium tomato diced
- 1 small cucumber diced
- 1 small pink bell pepper diced
- 1 small inexperienced bell pepper diced
- 1-2 scotch bonnet peppers or habanero peppers seeded and finely chopped (regulate based on your spice choice)
- 1/4 cup chopped contemporary cilantro or parsley
- Salt and freshly floor black pepper to style
- Optional: extra lime wedges and/or sizzling sauce for serving
Instructions
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In a big non-metallic bowl, mix the diced fish with the lime juice. Make certain the fish is absolutely submerged within the lime juice. Cover the bowl and refrigerate for about half-hour to 1 hour. The lime juice will “cook” the fish, turning it opaque and imparting a tangy taste.
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After marinating, drain the surplus lime juice from the fish and discard. Return the fish to the bowl.
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Add the coconut milk to the bowl with the fish. Stir gently to mix, making certain that every one the fish items are coated with the coconut milk.
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Add the sliced pink onion, diced tomato, cucumber, pink bell pepper, inexperienced bell pepper, chopped scotch bonnet peppers, and chopped cilantro or parsley to the bowl with the fish and coconut milk. Season with salt and black pepper to style.
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Gently toss all of the substances collectively till effectively mixed. Be cautious to not break up the fish items an excessive amount of.
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Taste and regulate the seasoning if wanted. If you like it spicier, you’ll be able to add extra chopped peppers or a splash of sizzling sauce.
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Cover the bowl and refrigerate the Poisson Cru for no less than half-hour to permit the flavors to meld collectively.
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Serve the Poisson Cru chilled, garnished with extra lime wedges if desired. Enjoy this refreshing and flavorful seafood dish as a lightweight appetizer or important course, accompanied by crusty bread or crispy plantain chips. Bon appétit!
