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Bénitier (vai i te kaokao): recipe illustration
Fish & seafood

Bénitier (vai i te kaokao)

Bénitier is a large clam from the Pacific lagoons, with firm, sweet flesh. Cooked in tangy lime-spiked coconut milk, it stays tender and keeps a delicate, briny flavour.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Clean the bénitier flesh, remove the black skin and the innards, then rinse it well. Cut it into thin strips or small cubes.
  2. Tenderise the flesh by rubbing it with the juice of one lime, then leave it to rest for 10 minutes in the fridge.
  3. Finely slice the red onion, the deseeded tomato and the chilli, then mix them in a bowl with the drained bénitier.
  4. Pour in the coconut milk, season with salt and pepper, and add the zest of the second lime.
  5. Let it marinate for 15 minutes in the fridge so the milk soaks up the flavours.
  6. Serve chilled, sprinkled with a little chopped coriander, with white rice on the side.

Variations and tips

Gentle cooking. Heat the coconut milk with the bénitier for 5 minutes over low heat before seasoning, for a warm version.

Using what's available. Giant clams or scallops make an excellent substitute.

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Original Ecomely recipe.