Pacific Island Fish Salad Recipes

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PACIFIC ISLAND FISH IN COCONUT SAUCE



Pacific Island Fish in Coconut Sauce image

This was posted in response to a request re: coconuts. It is not especially "Heart Smart" so I would categorize it as a special dish for an occasional treat.

Provided by Stewie

Categories     Coconut

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 pieces white fish fillets, cleaned and fileted
2 cups coconut cream
2 tablespoons finely chopped onions
1 teaspoon salt
chopped chili (optional)
1 tablespoon cornstarch
1 tablespoon lemon juice
1 -2 tomatoes
flour

Steps:

  • To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
  • Bring the mixture to a boiling point, stirring all the time.
  • Do not allow sauce to boil hard as it will become lumpy.
  • Simmer for 3 minutes, then remove from the heat.
  • Dip pieces of fish in flour seasoned with salt and pepper.
  • Brown lightly in hot oil.
  • Place the fish in a casserole dish and pour the sauce over the top.
  • Garnish with slices of tomato.
  • Bake at 300F degrees for 20 minutes.

Nutrition Facts : Calories 200.2, Fat 17.5, SaturatedFat 15.5, Sodium 438.2, Carbohydrate 10.8, Fiber 2.5, Sugar 6.8, Protein 2.9

PACIFIC ISLAND FISH SALAD



Pacific Island Fish Salad image

The Oceanian people couldn't have come up with a better dish than this Pacific Island Fish Salad, specially when it comes to culinary creativity. Posted for ZWT7.

Provided by Artandkitchen

Categories     < 4 Hours

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

400 g white fish
1/2 cup lime juice (or juice of 6 limes)
1/4 cup green onion, chopped
1 carrot, medium grated
1 cup cucumber, cubed
1 capsicum, sliced
2 cups cabbage, shredded (optional)
2 -3 tomatoes, cubed
1/2 cup coconut milk

Steps:

  • Cut the fish into 1 cm (1/2 inch) cubes and put into a bowl. Stir well.
  • Then cover with lemon juice, cover with foil and leave for at least two hours. After this time the fish should look like poached.
  • Put in a strainer. Keep only 1/4 cup of the juice.
  • Chill.
  • Chop the onion finely, grate the carrot, partly peel the cucumber and cut into small cubes, slice the capsicum, shred the cabbage and cut the tomatoes into cubes.
  • Just before serving combine the fish with the vegetables and toss in coconut milk.

Nutrition Facts : Calories 168.8, Fat 6.3, SaturatedFat 5.8, Sodium 29.9, Carbohydrate 28.9, Fiber 2.2, Sugar 23.2, Protein 1.8

THAI FISH SALAD



Thai Fish Salad image

Make and share this Thai Fish Salad recipe from Food.com.

Provided by Wendys Kitchen

Categories     Thai

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

500 g monkfish fillets or 500 g similar thick filleted fish
2 tablespoons peanut oil
1/2 bunch shallot
fresh ginger
2 red chilies
2 green chilies
100 g peanuts
1 green mango
200 g green beans
1 lime, zested and juiced
1 tablespoon brown sugar
2 tablespoons fish sauce (from Asian shops)
1 bunch coriander (cilantro)

Steps:

  • Roast the peanuts in the oven until golden. Chop finely.
  • Fry fish in peanut oil until cooked. Break into large pieces and place in a bowl.
  • Slice the shallots and the beans on the diagonal. Slice the chillies finely. Peel and slice the mango.
  • Place the beans, shallots, chillies, peanuts, mango and one cup chopped coriander leaves in the bowl with the fish.
  • Mix the lime juice, zest, brown sugar, 1 tablespoon grated ginger and fish sauce together and toss through the mixture in the bowl. Place in a serving dish and garnish with coriander.

Nutrition Facts : Calories 266.4, Fat 14.2, SaturatedFat 2.2, Cholesterol 20.8, Sodium 489.2, Carbohydrate 19.8, Fiber 4, Sugar 10.5, Protein 18.5

ISLAND FRUIT SALAD



Island Fruit Salad image

I live to serve this side with any main dish. With pina colada yogurt and toasted coconut, the fruit medley brings a hint of the tropics to the table. -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 medium ripe bananas, sliced
1 medium mango, peeled and cubed
4 kiwifruit, peeled and cubed
1 can (20 ounces) unsweetened pineapple tidbits, drained
3/4 cup reduced-fat pina colada yogurt
1/2 cup sweetened shredded coconut, toasted

Steps:

  • In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon.

Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ORIENTAL FISH SALAD



Oriental Fish Salad image

Make and share this Oriental Fish Salad recipe from Food.com.

Provided by Norahs Girl

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs firm fish fillets (I used Kingclip a local meaty white fish, so use any meaty fish of your choice)
1 large cucumber, cut lengthways into 1 inch sticks
4 stalks celery, sliced
8 spring onions, sliced
1 red pepper, seeded and cubed
1 yellow pepper, seeded and cubed
1 large mangoes, peeled and sliced or 1 (425 g) can mangoes, drained
2 -4 red chilies or 2 -4 green chilies, sliced
3 tablespoons lemon juice
2 tablespoons light olive oil
2 tablespoons caster sugar (superfine)
4 tablespoons soy sauce

Steps:

  • Place the fish on to a greased baking tray and grill for 5 minutes on each side or until cooked through.
  • Set aside to cool, then slice into thick strips.
  • Cut the cucumber Use a vegetable peeler to carefully peel thin slices from the cucumber sticks.
  • Toss the cucumber slices, celery, spring onions, peppers and mango slices together in a large salad bowl.
  • Add the cooled fish strips.
  • Mix the chillies, lemon juice, oil, sugar and fish or soy sauce together until well combined.
  • Pour over the salad ingredients and toss lightly to combine.

Nutrition Facts : Calories 394.4, Fat 9.1, SaturatedFat 1.4, Cholesterol 93.5, Sodium 1181.8, Carbohydrate 36, Fiber 5, Sugar 25.8, Protein 44.1

RAW FISH SALAD



Raw Fish Salad image

The fish is not really raw. It is cooked by the acid in the lemon juice and vinigar. This salad always disappears at a BBQ, I can never make enough.

Provided by Kiwipom

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 kg fresh fish fillet (any white flesh fish will do)
1/2 cup lemon juice
white vinegar
1/2 cup mayonnaise
3/4 cup sour cream
1 teaspoon grated lemon rind
salt
pepper
1 cucumber
4 tomatoes
8 shallots or 8 spring onions
2 medium onions
4 hard-boiled eggs
2 large cooked beetroots

Steps:

  • Remove skin and bones from fish, cut fish into 2.5 cm (1 in.) pieces.
  • Place fish into bowl, add lemon juice, salt and enough vinegar to cover fish; mix well.
  • Cover bowl, refrigerate overnight.
  • Next day, drain fish well.
  • Place mayonnaise, lemon rind and sour cream in bowl, add fish, mix well.
  • Season with salt and pepper.
  • Place into large serving dish. Place separate bowls around fish containing chopped cucumber, peeled and chopped tomatoes, chopped shallots, peeled and sliced onions, chopped egg-white with sieved egg-yolk on top, and sliced beetroot.
  • Guests help themselves to fish, them a selection of the accomaniments.

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