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Fafaru
Fafaru is a unique and pungent Tuvaluan dish made from raw fish marinated in a fermented brine of seawater and shrimp. Despite its strong aroma, it has a delicate, slightly sweetish taste and is a testament to the resourceful use of local ingredients.
๐ง ์ฌ๋ฃ
- 400 g Fresh fish(e.g., tuna, mackerel, cleaned and cut into slices)
- 1 liter Seawater(or 1 liter water with 1 tbsp sea salt dissolved)
- 6 large Raw shrimp heads(crushed)
- 2-3 cloves Garlic(minced (optional))
- 2-3 Bird's eye chilies(finely chopped (optional, for heat))
- 1 inch piece Ginger(grated (optional))
- 1/4 cup Lime or lemon juice(freshly squeezed)
- 1/2 cup Coconut cream(for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the container is clean. The fermentation process creates the characteristic pungent aroma. - 2
Filter the fermented brine through a fine sieve or cheesecloth to remove solids, retaining only the liquid.
๐ก ์ ๋ฌธ๊ฐ ํ: This liquid is the base for marinating the fish. - 3
In a separate bowl, mix the minced garlic, chopped chilies, grated ginger (if using), and lime/lemon juice.
- 4
Drain the fish slices and rinse them briefly under cold water to remove excess salt. Place the fish in a bowl.
๐ก ์ ๋ฌธ๊ฐ ํ: Rinsing helps to moderate the saltiness. - 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.
๐ก ์ ๋ฌธ๊ฐ ํ: The longer the marination, the stronger the flavor and aroma will be. - 6
Serve the fafaru chilled, drizzled with coconut cream. It can be accompanied by taro or other root vegetables.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFafaru is an acquired taste due to its strong smell. Start with a shorter marination time if you are new to it.
- โFresh, high-quality fish is essential for the best results.
- โSome variations include adding other seafood like shellfish.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve with mitihue (fermented coconut milk product) instead of fresh coconut cream.
- Adjust the amount of chili and garlic to your spice preference.