Ingredients with Measurements:
- 1 lb. fresh tuna, cut into bite-sized pieces
- 1 can coconut milk (13.5 oz.)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. olive oil
- Salt and pepper, to taste
- 2 cups water
- 1 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.
3. Add the tomatoes, red and green bell peppers, and cook for another 5 minutes.
4. Add the tuna, coconut milk, water, and lemon juice. Stir well.
5. Bring the mixture to a boil, then reduce heat to low and let it simmer for 15-20 minutes.
6. Season with salt and pepper to taste.
7. Add the chopped cilantro and stir well.
8. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 285
Fat: 18g
Protein: 22g
Carbohydrates: 9g
Fiber: 2g
Sugar: 4g
Sodium: 390mg
Substitutions for ingredients:
- Tuna can be substituted with any firm white fish.
- Cilantro can be substituted with parsley or basil.
- Red and green bell peppers can be substituted with any color bell peppers.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use shrimp or scallops instead of tuna.
- Add a pinch of cumin or curry powder for a different flavor profile.
Tips and tricks:
- Use fresh tuna for the best flavor and texture.
- Don't overcook the fish or it will become tough and dry.
- Add more water if the stew is too thick.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in a large bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Garnish with a slice of lemon or lime.
Pairings:
Serve with rice or bread.
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
- Salad
Troubleshooting advice:
- If the stew is too thin, let it simmer for a few more minutes until it thickens.
- If the stew is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the fish is fresh and properly cleaned.
- Cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
E'ia Ota is a traditional dish from Tahiti, which means "raw fish" in Tahitian. It is typically made with raw fish marinated in lime juice and coconut milk.
Flavor profiles:
This fish stew is creamy, savory, and slightly sweet from the coconut milk. It has a hint of spiciness from the bell peppers and ginger.
Serving suggestions:
Serve the stew in a large bowl with a side of rice or bread. Add a slice of lemon or lime for extra flavor.
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Region: Polynesian