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🐟
Snack Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥550kcal
💪45gProtein
🌾10gCarbs
🥑35gFat
🌿5gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🐟 Fish

Hoosi

How to order / say it
Say it Hoosi — [hoo-shee]
Order Can I have some Hoosi, please?
Locally Oku ou kole keu kaumea e Hoosi.
Say locally

Richly flavored fermented fish wrapped in taro leaves.

Why try it?

Known for its bold and distinctive taste, Hoosi offers a unique glimpse into the traditional methods of preservation and flavor enhancement in Nuku'alofa.

How it tastes

The fermentation imparts a pungent, savory profile, balanced by the mild sweetness of taro leaves and creaminess from coconut milk.

Origin & History — first documented: 1875

With roots in the 19th century, Hoosi has been celebrated for its ability to preserve fish. It remains a quintessential treat in Nuku'alofa, showcasing resourceful culinary techniques.

Recipe

Ingredients

  • 🐟 400 g fish
  • 🥕 6 large leaves taro leaves
  • 🥛 200 ml coconut cream
  • 🧂 2 tsp salt
  • 🍋 2 tbsp lemon juice
  • 🧂 1 small chili

Method

  1. 1 Soak fish in salt and lemon for 3 days to ferment.
  2. 2 Rinse and wrap fermented fish in taro leaves.
  3. 3 Add coconut cream and chili before wrapping securely.
  4. 4 Steam parcels for 2 hours.
  5. 5 Serve warm or cool.

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All Oceania recipes — Tonga — Nuku'alofa — Hoosi
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