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.
🧂 Ingredients
- 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)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Pro Tips
- ✓Fafaru is an acquired taste due to its strong smell. Start with a shorter marination time if you are new to it.
- ✓Fresh, high-quality fish is essential for the best results.
- ✓Some variations include adding other seafood like shellfish.
🔄 Variations
- Serve with mitihue (fermented coconut milk product) instead of fresh coconut cream.
- Adjust the amount of chili and garlic to your spice preference.