Samui is the second-largest island in Thailand after Phuket and the largest in the Gulf of Siam. Known today as the island of coconuts, it was once famous as a fishermen’s island. In the 6th century, it was settled by Malays and Chinese, and it first appeared on maps during the Ming dynasty in 1687 under the name Pulo Cornam.
To this day, Samui has Chinese quarters, and popular Chinese dishes — ranging from noodles and pork to century eggs (sunhua) — are widely enjoyed. The island’s name might even originate from the nearly homophonic Chinese word Saboey, meaning “shelter.” This is one theory, but the true origin remains unknown. Until the mid-20th century, the island was fairly isolated, with the first asphalt roads and tourists arriving only closer to 1970. What a time that must have been!
... about fish
... about coconuts
... about bulls whose fights are still being fought
... about ships
... about the parties
... about the first color cameras
... about street food
- 400 g tuna fillet
- 50 ml lime juice
- juice of 2 tangerines
- 1 garlic clove
- 1 cm piece of ginger root
- 2 tbsp. fish sauce
- 2 tbsp. soy sauce
- 1 tbsp. sweet and sour chili sauce
- a splash of sesame oil
- a few sprigs of green onion
- 3-5 passion fruits
Amusingly, I’m ending this Thai-inspired post with an incredibly delicious Peruvian recipe: tuna tiradito. One of many variations, it’s worth hunting down all the ingredients for the dressing. The tuna is served raw and needs only 3 minutes to marinate. If you’re concerned about raw fish, leave it in the sauce for up to 15 minutes. Still uneasy? Freeze the fish overnight, then thaw it in the morning — it’s a near-equivalent to boiling, ensuring safety without compromising the texture or quality of the fish.
Peel and finely chop the garlic and ginger. Mix all the dressing ingredients. Slice the tuna as you would for sashimi. Pour the dressing over the slices and top with passion fruit pulp.
Amusingly, I’m ending this Thai-inspired post with an incredibly delicious Peruvian recipe: tuna tiradito. One of many variations, it’s worth hunting down all the ingredients for the dressing. The tuna is served raw and needs only 3 minutes to marinate. If you’re concerned about raw fish, leave it in the sauce for up to 15 minutes. Still uneasy? Freeze the fish overnight, then thaw it in the morning — it’s a near-equivalent to boiling, ensuring safety without compromising the texture or quality of the fish.
Peel and finely chop the garlic and ginger. Mix all the dressing ingredients. Slice the tuna as you would for sashimi. Pour the dressing over the slices and top with passion fruit pulp.
