All posts tagged: raw fish

One thing I would absolutely eat again and one thing I would not.

I just spent three and a half weeks in the Philippines. I ate balut on the first day. It was completely unplanned. I promise. Yeah, OK, it was on my list of things to eat. Way, waaay down, at the bottom. Past lechon (pig on a spit), adobo (chicken or pork vinegar soy stew), sisig (sizzling chopped pigs head and chicken liver), arroz caldo (chicken rice soup), kare kare (peanut sauce stew). Even past dinuguan (that’s pork blood stew if you were wondering). Like, if we seriously ran of things to do, I *might* eat a duck fetus for shits and giggles. But that is not what happened.  We arrived in Mactan on a Friday morning and met up with our dear old friend Adam. We started on the local beers fairly early in the day and later enjoyed a jolly dinner with his Mactan crew. There was local BBQ (marinated meat on sticks) tacos and of course, local beer. The subject of balut was brought up I mentioned I was interested in trying it…at …

Poké face

Poké (pronounced “po–kay”) landed in Auckland last September in the tired underground IMAX food court on Queen Street. My fork buddy and I hit up Poke Time on opening day: bright and little tacky, as Hawaiian-themed things can be, the experience has a Subway vibe and is essentially a build-your-own raw fish salad bowl. You pick whatever you want, although it can be too many decisions for the uninitiated. If you’ve never tried poké before, it can be overwhelming but if you know what you are doing, Poke Time is great value. With heaps of options including salmon, two types of tuna, and trevally, they also have token vegetarian options, but that’s probably not what most will come here for. Tip: go for the seasoned fish, the non-marinated options are essentially sashimi bowls, rather than poké bowls. Poké means “chop” and is a Hawaiian dish influenced by Japanese cuisine. Poké is raw fish (such as tuna, salmon or octopus) is cubed and seasoned with soy sauce, sesame oil, seaweed. Poké is often served served with fresh vegetables and rice …

Prepare Ika Mata (Cook Islands raw fish salad)

Raw fish is delish I fell in love with Ika Mata during our honeymoon in Rarotonga a couple of years ago. This raw fish and coconut cream salad is “cooked” in lemon juice and confettied with diced vegetables. I’ve eaten it a couple times in New Zealand, but never had the guts to make it at home until now. It’s absolutely a summertime dish and I’m glad to be able to cross it off this summer’s to do list. It was much easier than I anticipated. I don’t know what I haven’t made it sooner. Some raw fish dishes from around the world (alpha): Crudo, Italy Ceviche, South America Ika Mata, Cook Islands Kelaguen, Mariana Islands (Micronesia) Kinilaw, Philippines Kokoda, Fiji Ota ‘ika or Oka i’a, Tonga, Tahiti, Samoa Poisson Cru or E’ia Ota, Tahiti Poke, Hawaii Tiradito, Peru This recipe uses yellowfin tuna because it happens to be on special this week at Nosh, but you can use firm white fish such as kahawai or gurnard if the price is right. This is good eating, but can feel on the light side. If you are like …

Prepare a raw meal

One of my “To Do” activities this spring was to prepare a raw meal. Don’t worry, I’m not giving up hot meals just yet, I just thought it would be interesting and a challenge this spring to make something that was raw, good looking and edible. So I gave it a go. It was harder than I thought even without cooking involved. I picked ingredients based on flavour and colour. I used a few questionable ingredients that have been processed/fermented/pasturised like oil, soy sauce and milk. You can get raw versions of these things apparently. I didn’t for this experiment, but you could. I used gurnard and salmon and squeezed fresh orange and fresh lemon onto the lot. A happy ending via a strawberry smoothie.