👨‍🍳 作り方

1. 1

   Prepare the brine (miti fafaru): In a container, combine the seawater and crushed shrimp heads. Cover and let it ferment at room temperature for 2-3 days.

   💡 プロのコツ: Ensure the container is clean. The fermentation process creates the characteristic pungent aroma.
2. 2

   Filter the fermented brine through a fine sieve or cheesecloth to remove solids, retaining only the liquid.

   💡 プロのコツ: This liquid is the base for marinating the fish.
3. 3

   In a separate bowl, mix the minced garlic, chopped chilies, grated ginger (if using), and lime/lemon juice.

4. 4

   Drain the fish slices and rinse them briefly under cold water to remove excess salt. Place the fish in a bowl.

   💡 プロのコツ: Rinsing helps to moderate the saltiness.
5. 5

   Add the filtered brine to the fish. Add the aromatic mixture. Gently toss to combine. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow the fish to ferment and tenderize.

   💡 プロのコツ: The longer the marination, the stronger the flavor and aroma will be.
6. 6

   Serve the fafaru chilled, drizzled with coconut cream. It can be accompanied by taro or other root vegetables.