Innholdsfortegnelse for Taste of Sea Food Oceania i Taste of Specialities

Fish and chips is a popular dish in Australia and is often enjoyed by locals and tourists alike. It typically consists of deep-fried battered fish, usually flake or barramundi, served with thick-cut chips (French fries), and sometimes accompanied by a side of tartar sauce, lemon wedges, and a sprinkle of salt and vinegar. The fish used in Australian fish and chips can vary depending on the region and the restaurant, but flake and barramundi are among the most commonly used types. Flake is a type of shark that is sustainably harvested and is prized for its firm, white flesh that holds up well to frying. Barramundi, on the other hand, is a type of freshwater fish that is native to northern Australia and is known for its sweet and delicate…

Salt and pepper squid is a popular Australian seafood dish that consists of tender pieces of squid that are seasoned with a simple mixture of salt, pepper, and other spices before being deep-fried until golden brown and crispy. The dish is typically served as an appetizer or as a main course with a side salad or chips. To make salt and pepper squid, fresh squid is typically cleaned, sliced into rings, and lightly coated in a mixture of cornflour and spices before being fried in hot oil until crispy. The seasoning mix can vary depending on the recipe, but it usually includes a combination of salt, black pepper, garlic powder, and chili flakes for a spicy kick. Ingredients: 500g fresh squid, cleaned and cut into rings ½ cup cornflour 1…

Balmain Bugs, also known as Moreton Bay Bugs, are a type of seafood delicacy that is native to Australia. They are a type of flathead lobster that is found in the waters surrounding Australia’s eastern coast, particularly in Moreton Bay off the coast of Brisbane. Balmain Bugs are typically grilled or steamed and served with a variety of sauces, such as garlic butter, lemon, or chili. They have a sweet and succulent meat that is similar in taste and texture to lobster or prawns. Ingredients: 4 Balmain Bugs, halved ¼ cup olive oil 2 garlic cloves, minced 1 lemon, juiced Salt and pepper to taste Fresh parsley for garnish Instructions: 1. Preheat a grill to medium-high heat. 2. In a small bowl, whisk together the olive oil, garlic, lemon juice,…

Fish pie is a popular dish in New Zealand that typically consists of chunks of fish (often smoked fish or canned tuna), mixed with vegetables (such as peas, carrots, and corn), and topped with mashed potatoes or pastry The filling is usually bound together with a creamy white sauce made with milk, butter, flour, and seasonings such as salt, pepper, and parsley. To make the dish, the fish and vegetables are first cooked and then mixed together with the white sauce. The mixture is then placed in a baking dish and topped with mashed potatoes or pastry. The dish is then baked in the oven until the top is golden brown and the filling is hot and bubbly. Ingredients: 500g of firm white fish (such as cod, haddock or snapper),…

Crayfish, also known as rock lobster, is a popular seafood dish in New Zealand. It is a type of spiny lobster that is found in the coastal waters around New Zealand, and is highly prized for its sweet, delicate flavor and tender, succulent meat. Crayfish is typically served boiled or grilled, often with a side of garlic butter or mayonnaise. It is also used in a variety of other dishes, such as crayfish bisque, crayfish pasta, and crayfish salad. Ingredients: 2 live crayfish (about 1.5 kg or 3 pounds each) ½ cup of unsalted butter, melted 4 cloves of garlic, minced 1 tablespoon of lemon juice Salt and pepper to taste Lemon wedges for serving Instructions: 1. Prepare a large pot of salted water and bring it to a rolling…

Pipi fritters are a popular dish in New Zealand made with pipi, a type of shellfish. The pipi meat is mixed with batter, herbs, and spices, and then fried until golden brown. They are often served as an appetizer or side dish and can be enjoyed with a wedge of lemon and your choice of dipping sauce. Pipi fritters are a delicious way to enjoy New Zealand’s abundant seafood. Ingredients: 500g pipi meat 1 cup flour 1 tsp baking powder ½ tsp salt 1 egg ½ cup milk 2 spring onions, finely chopped ¼ cup chopped fresh herbs (such as parsley, coriander, or chives) Oil for frying Instructions: 1. Rinse the pipi in cold water and discard any that are open or do not close when tapped. Steam the pipi…

Tuna Tataki is a Japanese-inspired dish that has become popular in Fiji. It is a dish made with seared or lightly grilled tuna that is sliced and served with a tangy sauce. To prepare Tuna Tataki, fresh tuna is lightly seared or grilled on the outside to create a crispy exterior while leaving the inside raw or slightly rare. The tuna is then thinly sliced and arranged on a plate. The slices are typically garnished with sliced scallions, sesame seeds, and grated ginger. Ingredients: 1 lb fresh tuna 2 tablespoons vegetable oil Salt and black pepper to taste 2 scallions, sliced thinly 1 tablespoon sesame seeds 1 tablespoon grated fresh ginger For the sauce: ¼ cup soy sauce 1 tablespoon honey 1 tablespoon fresh lime juice 1 clove garlic, minced…

Octopus in coconut cream is a traditional Samoan dish that features tender pieces of octopus cooked in a rich and creamy coconut sauce. The dish is typically seasoned with a blend of local herbs and spices, which infuse the octopus with a delicious flavor and aroma. The creamy coconut sauce is made by simmering coconut cream with onions, garlic, ginger, and other seasonings until it thickens and becomes fragrant. The octopus is then added to the sauce and cooked until it is tender and infused with the flavors of the sauce. The dish is typically served over rice or with taro, a starchy root vegetable that is common in Polynesian cuisine. Octopus in coconut cream is a flavorful and hearty dish that is a popular favorite in Samoa and throughout…

Prawns New Guinea is a flavorful dish that features prawns, which are sautéed with a variety of aromatic ingredients and served with rice. The dish is typically made by first sautéing garlic, onion, and ginger in a pan until they are fragrant. Lemongrass, which is a common ingredient in Southeast Asian cuisine, is then added to the pan along with a mixture of spices such as turmeric, cumin, and coriander. Once the spices have been cooked for a minute or two, prawns are added to the pan and sautéed until they turn pink and are cooked through. Coconut milk, which gives the dish a rich and creamy flavor, is then added to the pan and allowed to simmer with the prawns for a few minutes until the sauce thickens slightly…

Lu Sipi is a traditional Tongan dish that is made from tender pieces of lamb or mutton, cooked in a rich coconut cream sauce with a variety of vegetables and seasonings. This dish is a staple in Tongan cuisine and is often served at special occasions and celebrations. To make Lu Sipi, the lamb or mutton is first seasoned with salt and pepper, and then browned in a large pot or Dutch oven. Once browned, the meat is removed from the pot and set aside while the vegetables are prepared. The vegetables typically include onions, garlic, ginger, carrots, and potatoes, which are all diced or sliced into bite-sized pieces. Ingredients: 1 lb lamb or mutton, cut into bite-sized pieces 1 onion, chopped 3 garlic cloves, minced 1-inch piece of ginger,…

Umu is a traditional Tongan method of cooking food that involves the use of an underground oven. The word “umu” in Tongan means “earth oven”. To prepare an umu, a pit is dug into the ground and lined with rocks. Firewood is then placed on top of the rocks and set alight. Once the wood has burned down, the rocks become extremely hot and are used to cook the food. The food is placed in layers on top of the rocks, covered with banana leaves or other similar materials, and left to cook for several hours. Ingredients: 4 pounds of taro, cassava, or yams 2 pounds of pork, chicken, or fish Banana leaves or similar materials for covering the food Salt and other seasonings to taste Equipment: A shovel or…

Mahi Mahi is a popular fish in French Polynesia and throughout the South Pacific. It is also known as dolphin fish, not to be confused with the mammal species, and is a prized game fish for sport fishermen. The Mahi Mahi has a firm, white flesh that is mild in flavor and has a slightly sweet taste. The fish is versatile and can be prepared in a variety of ways including grilled, baked, fried, or in stews and curries. Ingredients: 4 Mahi Mahi fillets, about 6 ounces each ¼ cup olive oil Juice of 1 lemon 2 garlic cloves, minced 1 tablespoon fresh thyme leaves, chopped 1 tablespoon fresh rosemary leaves, chopped Salt and black pepper to taste Instructions: 1. In a shallow dish, whisk together olive oil, lemon juice,…

Prawn and Coconut Curry is a flavorful dish that is popular in Vanuatu, a Pacific Island nation. The dish features fresh prawns cooked in a creamy coconut sauce with a blend of aromatic herbs and spices, including curry powder, turmeric, cumin, coriander, and cayenne pepper. The dish is typically served over steamed rice and garnished with fresh cilantro. Prawn and Coconut Curry is a delicious and comforting dish that is perfect for a cozy family dinner or a special occasion. Ingredients: 1 lb fresh prawns, peeled and deveined 1 can (14 oz) coconut milk 1 onion, chopped 3 garlic cloves, minced 1 tbsp fresh ginger, grated 2 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander ½ tsp cayenne pepper Salt and black pepper…

Lobster is a popular seafood dish in the Cook Islands, particularly in Rarotonga, the main island of the Cook Islands. The dish is typically made with fresh, locally caught lobster that is grilled, steamed, or boiled, and served with various side dishes. The lobster is often prepared simply, with just a little seasoning, to allow the natural flavors of the meat to shine. It is usually served with lemon wedges, butter, and a variety of side dishes, such as salad, rice, or bread. In some cases, the lobster may be brushed with a garlic butter or chili sauce to add some extra flavor. Ingredients: 4 whole lobsters ½ cup butter, melted 2 cloves garlic, minced Salt and pepper to taste Lemon wedges for serving Instructions: 1. Prepare the lobsters by…

Lomi Lomi salmon is a traditional Hawaiian dish that is typically served as a side dish or appetizer. It is made by combining diced raw salmon with tomatoes, onions, and sometimes chili peppers or other seasonings. The ingredients are mixed together with your hands, giving it a distinctive texture and appearance. The name “lomi lomi” comes from the Hawaiian word for “massage,” and refers to the traditional method of mixing the ingredients together with your fingers in a kneading motion. This technique helps to break down the salmon and mix the flavors together, resulting in a delicious and unique dish. Ingredients: 1 lb. of fresh salmon, skin removed and diced into small pieces 2 medium tomatoes, diced 1 small onion, diced 2 green onions, sliced 1 teaspoon of sea salt…

Ahi Poke Bowl is a popular Hawaiian dish made with raw Ahi tuna, rice, and a variety of fresh vegetables and toppings. The dish is known for its bold and fresh flavors and is typically served in a bowl, making it a healthy and filling meal option. To make an Ahi Poke Bowl, the Ahi tuna is typically cubed into bite-sized pieces and marinated in a mixture of soy sauce, sesame oil, and other seasonings such as green onions, ginger, and garlic. The marinated tuna is then served over a bed of steamed white or brown rice and topped with a variety of fresh vegetables such as sliced cucumbers, avocado, and shredded carrots. Ingredients: 1 pound of fresh Ahi tuna, cut into bite-sized cubes ¼ cup of soy sauce 1…

Grilled Mahi Mahi is a popular dish in Hawaii, made from the fillets of the Mahi Mahi fish, which is also known as the dolphin fish or dorado. The fish has a firm, moist texture with a mild, sweet flavor that is well-suited to grilling. To prepare Grilled Mahi Mahi, the fillets are typically marinated in a mixture of olive oil, lemon juice, garlic, and herbs to infuse them with flavor. The fillets are then placed on a preheated grill and cooked for several minutes on each side until they are charred on the outside and cooked through on the inside. Ingredients: 4 Mahi Mahi fillets, about 6 oz each ¼ cup olive oil ¼ cup lemon juice 2 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon dried basil…

Barramundi is a type of fish that is native to Australia and is considered a prized catch and delicacy in the country It is a large, predatory fish that can grow up to 1.8 meters (6 feet) in length and weigh over 60 kilograms (130 pounds). Barramundi has a sleek, silver body with a slightly protruding lower jaw and two dorsal fins, one of which is spiny. Barramundi is found in both freshwater and saltwater environments throughout northern Australia, including rivers, estuaries, and coastal waters. It is known for its mild, sweet flavor and firm, white flesh that is rich in omega-3 fatty acids. Ingredients: 4 Barramundi fillets (about 150g each) 2 tablespoons of olive oil 1 lemon 1 teaspoon of salt ½ teaspoon of black pepper 2 cloves of…

Moreton Bay Bugs are a type of seafood delicacy that is native to the waters surrounding Australia’s eastern coast, particularly in Moreton Bay off the coast of Brisbane. They are also known as Bay Lobster, Bay Prawn, or Slipper Lobster. Moreton Bay Bugs look similar to lobsters and have a similar taste, but are smaller and flatter in shape, with a smoother and softer shell. They have a sweet and succulent meat that is similar in taste and texture to lobster or prawns. Ingredients: 4 bay bugs 4 tablespoons of butter 2 cloves of garlic, minced 1 tablespoon of lemon juice Salt and pepper to taste Instructions: 1. Start by preparing the bay bugs. Remove the head and legs, then use a pair of scissors to cut open the underside…

Green-lipped mussels (Perna canaliculus) are a type of mussel found only in the coastal waters of New Zealand. They are named for the distinctive green lip around the edge of their shells. These mussels are highly valued for their unique combination of nutrients and potential health benefits. They are a rich source of omega-3 fatty acids, which have been shown to have anti-inflammatory properties and may help reduce the risk of heart disease, arthritis, and other conditions. Ingredients: 2 pounds of green-lipped mussels ¼ cup of olive oil 4 cloves of garlic, minced ½ teaspoon of red pepper flakes ½ cup of white wine ¼ cup of chopped fresh parsley Salt and pepper to taste Lemon wedges for serving Instructions: 1. Clean the mussels by scrubbing them under cold running…

Paua is a type of shellfish that is found along the coast of New Zealand. The meat of the paua is considered a delicacy in New Zealand and is commonly used in traditional Maori cuisine. The dish Paua is typically prepared by tenderizing the paua meat and then cooking it in a variety of ways. Some popular cooking methods include grilling, frying, or simmering in a rich sauce. Paua can be prepared in many different ways, but it is most commonly served sliced or diced and served as a main course. It has a unique flavor that is often described as being similar to abalone or other types of shellfish. Ingredients: 4 medium-sized Paua shells with meat 1 onion, finely chopped 2 cloves of garlic, minced 1 red chili, finely…

Kokoda, also known as Kokoda ceviche or Kokoda fish salad, is a traditional Fijian dish that consists of raw fish marinated in coconut cream and lime juice. It is a popular dish in Fiji and is often served as an appetizer or main course. The dish typically uses a variety of local fish such as mahi-mahi, snapper, or tuna. The fish is cubed and mixed with diced onions, tomatoes, and chili peppers. The marinade is made by mixing coconut cream with lime juice, salt, and pepper. The fish is then added to the marinade and left to sit for a few hours to allow the flavors to meld together. Ingredients: 1 lb of fresh fish (mahi-mahi, snapper or tuna), cubed 1 cup of coconut cream Juice of 4 limes 1…

Tuna curry is a popular dish in Samoa that is made with canned tuna and a variety of aromatic spices. It is a simple and flavorful way to enjoy tuna, which is a staple food in Samoa due to its abundance in the Pacific waters. To prepare Tuna Curry, canned tuna is typically used, but fresh tuna can also be used if available. The tuna is mixed with a blend of spices and vegetables, which are sautéed in coconut oil. Coconut milk is then added to create a rich and creamy sauce. The dish is usually served with rice, roti or bread. Ingredients: 2 cans of tuna (in water or oil) 2 tablespoons coconut oil 1 onion, diced 2 cloves of garlic, minced 1 tablespoon grated ginger 1 teaspoon curry…

Hōfun jiru is a soup dish that is popular in Okinawa, Japan. It is made with shark cartilage, which is simmered with pork and vegetables to create a rich and flavorful broth. The soup is typically served with Okinawan soba noodles, which are made from wheat flour and are thicker and chewier than regular soba noodles. To prepare hōfun jiru, shark cartilage, pork, and various vegetables such as onions, carrots, and daikon are simmered together in a pot with water or dashi (Japanese soup stock) for several hours until the flavors have melded together. The broth is then strained to remove any solid bits and seasoned with soy sauce or salt to taste. Ingredients: 200g shark cartilage 300g pork belly or shoulder, sliced into small pieces 1 onion, chopped 1…

Grilled fish is a popular dish in Tonga that is often made with fresh fish caught from the surrounding waters. The fish is typically marinated with a blend of spices and herbs before being grilled over an open flame, giving it a smoky and flavorful taste. To make grilled fish, the fish is first cleaned and gutted, and then seasoned with a mixture of salt, pepper, garlic, ginger, and other spices depending on the recipe. The fish is then left to marinate in the seasoning for a few hours, or even overnight, to allow the flavors to penetrate the flesh. Ingredients: 4 medium-sized fish fillets (such as snapper or mahi-mahi) 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons soy sauce 2…

Coconut Fish is a popular Tongan dish made from fresh fish, coconut cream, and a variety of vegetables and seasonings. It is a flavorful and comforting dish that is perfect for sharing with family and friends. To make Coconut Fish, fresh fish, such as snapper or mahi-mahi, is cut into bitesized pieces and seasoned with salt and pepper. The fish is then pan-fried until lightly browned on both sides. Ingredients: 1 lb fresh fish (such as snapper or mahi-mahi), cut into bite-sized pieces Salt and pepper, to taste 1 onion, chopped 3 garlic cloves, minced 1-inch piece of ginger, peeled and minced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 can of diced tomatoes (14 oz) 1 can of coconut cream (14 oz) 1 tsp curry powder…

Poisson Cru is a traditional dish from French Polynesia, specifically from Tahiti, which is made with raw fish and vegetables marinated in coconut milk and lime juice. The dish is also known as “Tahitian ceviche” due to its similarity to the South American dish. The main ingredients of Poisson Cru are typically fresh tuna, coconut milk, lime juice, onions, cucumbers, and tomatoes. The fish is first cut into small cubes and then marinated in lime juice for several minutes to “cook” the fish in acid. The lime juice also helps to remove any unwanted fishy taste from the fish. Ingredients: 1 pound of fresh tuna, cut into small cubes 1 cup of coconut milk Juice of 2-3 limes 1 small onion, diced 1 small cucumber, diced 2 small tomatoes, diced…

The Red Snapper (French Polynesia), also known as Onaga in Japanese, is a species of fish found in the Pacific Ocean, particularly around the French Polynesia region. This fish has a distinct appearance with a vibrant reddish-pink color and a slender body shape. It can grow up to 100 cm in length and weigh up to 15 kg. The Red Snapper has a firm, flaky white flesh that is highly valued for its sweet and mild flavor. Ingredients: 4 Red Snapper fillets, about 6-8 oz each ¼ cup olive oil 2 tbsp fresh lemon juice 2 cloves garlic, minced 1 tsp dried oregano Salt and black pepper to taste Lemon wedges for serving Instructions: 1. Preheat the oven to 400°F (200°C). 2. In a small bowl, whisk together the olive…

Grilled tuna is a popular dish in the Marshall Islands, where tuna is a staple fish. The dish is typically prepared by marinating fresh tuna in a mixture of soy sauce, ginger, garlic, and other seasonings to add extra flavor. The tuna is then grilled over high heat until it is cooked through and has a charred exterior. The result is a meaty and flavorful fish with a slightly smoky flavor that pairs well with a side of rice or taro. Grilled tuna is often served at family gatherings and celebrations, and it is a beloved dish in the Marshall Islands cuisine. Ingredients: 4 tuna steaks (about 6 ounces each) ¼ cup soy sauce 2 tablespoons freshly grated ginger 2 garlic cloves, minced 2 tablespoons olive oil Salt and pepper…

Rukau is a traditional dish from the Cook Islands that is made with taro leaves, coconut cream, onions, and other seasonings. The dish is similar to other Pacific Island cuisine and is known for its earthy and savory flavors. To make Rukau, the taro leaves are first washed and trimmed, then cooked in boiling water until tender. Once cooked, the leaves are drained and chopped into small pieces. The coconut cream is then heated in a separate pot with diced onions and garlic until the onions are soft and translucent. Ingredients: 1 pound taro leaves 1 can (14 oz) coconut cream 1 onion, chopped 2 garlic cloves, minced Salt and pepper to taste Instructions: 1. Wash and trim the taro leaves, then boil them in a large pot of salted…

Mahi Mahi fish tacos are a popular Hawaiian dish that features the delicious white-fleshed fish, Mahi Mahi. The fish is typically grilled or seared and then served in a tortilla with a variety of toppings and sauces. To make Mahi Mahi fish tacos, the Mahi Mahi is typically seasoned with a combination of spices such as cumin, chili powder, and garlic powder, and then grilled or seared until cooked through. The tortillas can be either corn or flour, and are warmed before being filled with the fish and toppings. Ingredients: 4 Mahi Mahi fillets, about 6-8 ounces each 2 tablespoons of olive oil 1 teaspoon of cumin 1 teaspoon of chili powder ½ teaspoon of garlic powder Salt and pepper to taste Juice of 1 lime Instructions: 1. Preheat your…

Garlic Shrimp is a popular dish in Hawaii that features succulent shrimp sautéed with garlic, butter, and other seasonings. The dish is simple to prepare and bursting with flavor, making it a favorite among seafood lovers. Garlic Shrimp is typically served as an appetizer or entree, and pairs well with rice or noodles. The dish is flavorful, savory, and has just the right amount of garlic to add depth to the shrimp’s natural sweetness. Ingredients: 1 pound of large shrimp, peeled and deveined ½ cup of butter 6 cloves of garlic, minced ¼ cup of chicken broth ¼ cup of white wine ¼ cup of fresh parsley, chopped Salt and black pepper, to taste Lemon wedges, for serving Instructions: 1. In a large skillet, melt the butter over medium-high heat.…

Grilled lobster is a popular seafood dish in Australia that features fresh lobster meat cooked over a hot grill or barbecue. The dish is often served with melted butter, lemon wedges, and a side of salad or chips. In Australia, the most common type of lobster used for grilling is the Western rock lobster, which is found along the coast of Western Australia. The meat of the Western rock lobster is sweet, tender, and has a slightly nutty flavor that is highly prized by seafood lovers. Ingredients: 2 whole lobsters (about 500g each) ¼ cup of olive oil ¼ cup of melted butter 2 cloves of garlic, minced 1 tablespoon of fresh herbs (such as thyme or parsley) Salt and pepper to taste Lemon wedges for serving Instructions: 1. Preheat…

Bluff oysters are a type of oyster that is found only in the coastal waters around the town of Bluff in the southernmost part of New Zealand’s South Island. They are highly prized for their unique taste and texture, and are considered a delicacy in New Zealand and around the world. Ingredients: 16 Bluff oysters Lemon wedges for serving Hot sauce (optional) Instructions: 1. Scrub the oysters under cold running water to remove any dirt or debris. Using a towel or a glove to hold the oyster, use a knife to gently pry open the oyster at the hinge. 2. Loosen the oyster from the bottom shell and discard any liquid inside. Run the knife under the oyster to loosen it from the top shell, leaving it in the bottom…

Hangi is a traditional Maori method of cooking food that has been used in New Zealand for centuries. The word “hangi” means “earth oven” in Maori, and refers to the pit in the ground where the food is cooked. To prepare a Hangi, a pit is dug in the ground and lined with hot stones. The food, which typically includes meat such as chicken, pork, or lamb, as well as vegetables like kumara (sweet potato) and onions, is placed in a basket or wire rack and covered with damp cloth. The basket is then placed on top of the hot stones, and the pit is covered with soil and left to cook for several hours. Ingredients: 1 whole chicken 1 kg of lamb chops or pork ribs 2-3 kumara (sweet…

Okinawa soba with fish cake is a popular noodle soup dish that is a specialty of the Okinawa region in Japan. The dish consists of thick, wheat-based noodles that are served in a hot broth made from pork bones and bonito flakes. The soup is often flavored with soy sauce, mirin, and other seasonings to create a savory and slightly sweet taste. Ingredients: 4 portions of Okinawa soba noodles 4 cups of pork bone and bonito broth (can be store-bought or homemade) 4 slices of fish cake, sliced thinly 2 green onions, chopped 4 slices of pork belly (optional) 4 boiled eggs, halved (optional) Soy sauce to taste Instructions: 1. Cook the soba noodles according to the package instructions. Drain and set aside. 2. In a medium saucepan, heat the…

Barramundi is a type of fish that is native to the rivers and coastal waters of New Guinea, as well as other parts of Southeast Asia and Northern Australia. It is a popular seafood item in the region and is known for its firm, white flesh and mild flavor. Barramundi can be prepared in a variety of ways, but grilling and pan-frying are among the most popular methods. When grilled, the fish is typically marinated in a mixture of herbs, garlic, and olive oil before being cooked over an open flame. When pan-fried, the fish is coated in seasoned flour and cooked in a small amount of oil until it is crispy and golden brown. Ingredients: 4 Barramundi fillets 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried…

Ota Ika is a traditional Tongan dish that is made from raw fish marinated in a mixture of coconut cream, lemon or lime juice, onion, and chili peppers. The dish is typically served as an appetizer or as part of a larger meal, and it is a popular dish in Tongan cuisine. To make Ota Ika, the fish is typically sliced into thin pieces and then mixed with the marinade ingredients. The dish is then refrigerated for several hours to allow the flavors to meld together and to allow the acid in the lemon or lime juice to “cook” the fish slightly The result is a dish with a tangy, slightly spicy flavor and a creamy texture. Ingredients: 1 lb. fresh white fish, such as snapper or mahi-mahi, skinned and…

Esi Fakafisi is a traditional Tongan dessert made from grated cassava, coconut cream, and sugar. It is a sweet and creamy dessert that is often served at special occasions, such as weddings and family gatherings. To make Esi Fakafisi, fresh cassava is peeled and grated, then mixed with coconut cream and sugar in a large bowl. The mixture is then transferred to a baking dish and baked in the oven until golden brown on top. Ingredients: 1 lb fresh cassava, peeled and grated 1 can of coconut cream (14 oz) ½ cup sugar ¼ tsp cinnamon ¼ tsp nutmeg Instructions: 1. Preheat the oven to 350°F (175°C). 2. In a large bowl, mix the grated cassava, coconut cream, and sugar until well combined. 3. Pour the mixture into a greased…

Grilled Tuna is a popular dish in French Polynesia, where fresh fish is abundant and grilled food is a staple of the local cuisine. The dish typically features fresh tuna steaks, seasoned with local spices and grilled to perfection. To make Grilled Tuna, the tuna steaks are first marinated in a mixture of olive oil, lemon juice, soy sauce, garlic, and fresh herbs such as thyme and rosemary The marinade helps to infuse the tuna with flavor and keep it moist during grilling. Ingredients: 4 tuna steaks, about 6 ounces each ¼ cup olive oil ¼ cup soy sauce Juice of 1 lemon 2 garlic cloves, minced 1 tablespoon fresh thyme leaves, chopped 1 tablespoon fresh rosemary leaves, chopped Salt and black pepper to taste Instructions: 1. In a shallow…

Prawn and Coconut Curry is a flavorful dish that is popular in Vanuatu, a Pacific Island nation. The dish features fresh prawns cooked in a creamy coconut sauce with a blend of aromatic herbs and spices, including curry powder, turmeric, cumin, coriander, and cayenne pepper. The dish is typically served over steamed rice and garnished with fresh cilantro. Prawn and Coconut Curry is a delicious and comforting dish that is perfect for a cozy family dinner or a special occasion. Ingredients: 1 lb fresh prawns, peeled and deveined 1 can (14 oz) coconut milk 1 onion, chopped 3 garlic cloves, minced 1 tbsp fresh ginger, grated 2 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander ½ tsp cayenne pepper Salt and black pepper…

Ika Mata is a traditional Cook Islands dish made with raw fish that has been marinated in coconut cream and lime juice. The dish is similar to ceviche, but instead of using citrus juices to “cook” the fish, Ika Mata uses coconut cream to give it a creamy and rich flavor. To prepare Ika Mata, fresh fish such as tuna or snapper is filleted and cut into small cubes. The fish is then mixed with coconut cream, lime juice, diced onion, diced tomato, and chopped cilantro or parsley. The mixture is then chilled in the refrigerator for at least an hour to allow the flavors to meld and the lime juice to “cook” the fish. Ingredients: 1 lb fresh tuna or snapper, cut into small cubes 1 cup coconut cream…

Poke (pronounced poh-keh) is a traditional Hawaiian dish made with diced raw fish, usually ahi tuna, marinated in a flavorful mixture of soy sauce, sesame oil, green onions, and other seasonings. The word “poke” means “to cut crosswise into pieces” in Hawaiian, which perfectly describes the preparation of the fish for this dish. Poke can be served in a variety of ways, including as an appetizer, a main dish, or even as a topping for rice or salad. The dish typically consists of bite-sized pieces of raw tuna, seasoned with a mixture of soy sauce, sesame oil, seaweed, and other ingredients. Some variations may also include avocado, cucumber, or other fresh vegetables. Ingredients: 1 lb. sashimi-grade ahi tuna, cubed into 1/2 inch pieces ¼ cup soy sauce 2 tbsp sesame…

Shrimp scampi is a popular dish in Hawaii, typically made with large shrimp that are sautéed in garlic butter and served over pasta. The dish is known for its rich flavor and delicious blend of savory and buttery notes. To make shrimp scampi, large shrimp are typically peeled and deveined before being cooked in a pan with a combination of butter, garlic, lemon juice, and white wine. The shrimp are cooked until they are pink and tender, and are then served over a bed of cooked pasta, such as linguine or fettuccine. Ingredients: 1 pound of large shrimp, peeled and deveined ½ cup of unsalted butter 4 cloves of garlic, minced ½ teaspoon of red pepper flakes (optional) ½ cup of dry white wine ¼ cup of fresh lemon juice…

Opakapaka is a type of fish that is commonly found in the waters around Hawaii. It is also known as the Hawaiian pink snapper or the crimson snapper. Opakapaka has a unique and delicate flavor that is highly valued in Hawaiian cuisine. Opakapaka is a deep-water fish that lives at depths of around 300 to 900 feet. It has a deep red-pink color, which is where it gets its name. The fish has a relatively small head and a long body with a slightly rounded belly. It has large eyes, sharp teeth, and a slightly forked tail. Ingredients: 4 Opakapaka fillets (about 6-8 oz each) Salt and pepper, to taste 2 tablespoons olive oil 2 garlic cloves, minced ¼ cup white wine ¼ cup lemon juice 2 tablespoons butter 1…

Monchong is a type of fish that is native to the waters around Hawaii. It is also known as the sickle pomfret or the lancet fish. Monchong has a firm, white flesh that is moist and flaky, with a sweet and delicate flavor. Monchong is a deep-water fish that can be found at depths of up to 1,000 feet. It has a long, slender body that is silvery-white in color with a dark stripe running down its sides. The fish has a small head with large eyes and a long, pointed snout. Ingredients: 4 Monchong fillets (about 6-8 oz each) Salt and pepper, to taste 2 tablespoons olive oil 2 garlic cloves, minced ¼ cup white wine ¼ cup lemon juice 2 tablespoons butter 1 tablespoon fresh parsley, chopped Lemon…