Ingredients with Measurements:
- 1 lb fresh fish (tuna, salmon, or mackerel)
- 1 cup freshly grated coconut
- 1/2 cup chopped green onions
- 1/4 cup chopped white onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- Large mixing bowl
- Sharp knife
- Cutting board
- Grater
- Citrus juicer
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the fish under cold water and pat dry with paper towels. Cut the fish into small, bite-sized pieces and place them in a large mixing bowl.
2. Add the grated coconut, chopped green onions, white onions, and cilantro to the bowl with the fish.
3. In a separate bowl, whisk together the lime juice, soy sauce, salt, and black pepper until well combined.
4. Pour the lime juice mixture over the fish mixture and toss everything together until well coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. When ready to serve, give the fish kelaguen a quick stir and transfer it to a serving dish.
7. Garnish with additional chopped cilantro and green onions, if desired.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: None
Temperature:
Refrigerate the fish kelaguen until ready to serve.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 8g
Protein: 22g
Sodium: 900mg
Substitutions for ingredients:
- If fresh coconut is not available, you can use unsweetened shredded coconut instead.
- If you don't have access to fresh lime juice, you can use bottled lime juice instead.
- You can substitute the fish with cooked shrimp or chicken.
Variations:
- Add diced tomatoes or cucumber for extra crunch.
- Use lemon juice instead of lime juice for a slightly different flavor.
- Add a pinch of cayenne pepper or red pepper flakes for some heat.
Tips and tricks:
- Make sure to use fresh fish for the best flavor and texture.
- Be sure to remove any bones from the fish before cutting it into pieces.
- Use a sharp knife to cut the fish into small, uniform pieces.
- Adjust the amount of soy sauce and lime juice to taste.
Storage instructions:
Leftover fish kelaguen can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Fish kelaguen is best served cold and should not be reheated.
Presentation ideas:
Serve the fish kelaguen in a large bowl or on a platter garnished with additional chopped cilantro and green onions.
Garnishes:
Chopped cilantro and green onions
Pairings:
Fish kelaguen pairs well with steamed rice and grilled vegetables.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Taro chips
Troubleshooting advice:
- If the fish kelaguen is too dry, add a little more lime juice or soy sauce to moisten it.
- If the fish kelaguen is too salty, add a little more grated coconut to balance out the flavors.
Food safety advice:
- Make sure to use fresh fish and keep it refrigerated until ready to use.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Fish kelaguen is a traditional dish from the Pacific island of Guam. It is typically made with fresh fish, coconut, and citrus juice.
Flavor profiles:
Fish kelaguen is a tangy and slightly sweet dish with a hint of saltiness from the soy sauce.
Serving suggestions:
Serve the fish kelaguen as an appetizer or as a main dish with steamed rice and grilled vegetables.
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Region: Chamorro