Set out a scale and the equipment for Poisson cru. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh white fish fillet, canned coconut milk, lime juice, tomato, cucumber, red onion, kosher salt, olive oil. Poisson cru is cooked in Fiji as its own plate, not as a copy of a restaurant menu. Cook the fish through, then fold it with coconut milk, lime, tomato, and cucumber. The island plate is often left raw. This one is cooked before it meets the coconut. Amounts are for 4 from foods this library can count.
