Description
Fa'ausi is a Samoan method of simmering fish in coconut milk at low heat to create a creamy, non‑curdled broth.
Technical
The technique relies on gentle protein denaturation of fish at ~85 °C while maintaining the emulsion of coconut milk triglycerides. The addition of taro leaf fibers increases viscosity, which buffers heat transfer and stabilizes the emulsion. Acidic components must be added after the milk reaches a gentle simmer to avoid lowering the pH too early and causing curdling.
Science
Primary Reaction
Emulsification of coconut milk triglycerides with fish proteins at low temperature
Sensory Profile
Aroma ()
coconutfishywarmherbaltaroearthysweetnuttyoceanicspiced