Fafaru | FoodieAtlas

Ingredients

1 lb (450 g) fresh fish (such as tuna or mackerel), cleaned and cut into small pieces
1 cup seawater (or 1 cup water with 1 tablespoon sea salt dissolved in it)
2-3 cloves garlic, minced
2-3 bird's eye chilies, finely chopped (optional, for heat)
1 inch piece of ginger, grated
1/4 cup freshly squeezed lime or lemon juice
1/2 cup coconut cream

Instructions

Marinate the Fish

Place the fish pieces in a large bowl.

Pour the seawater (or salted water) over the fish. Ensure the fish is fully submerged. If not, add a little more water.

Cover and let it marinate in the refrigerator for at least 2 hours or overnight. This process helps to slightly ferment the fish and infuse it with the saltwater flavor.

Prepare the Aromatics

In a separate bowl, combine the minced garlic, chopped chilies (if using), grated ginger, and freshly squeezed lime or lemon juice.

Drain and Rinse the Fish

After marinating, drain the fish pieces and rinse them thoroughly under cold water to remove excess salt.

Combine and Mix

In a large mixing bowl, combine the marinated fish pieces with the aromatic mixture.

Pour the coconut cream over the fish and gently mix until everything is well combined.

Serve

Transfer the fafaru to a serving dish.