Nama (Sea Grapes) Recipe is a Pacific-style seafood dish with fresh flavor, simple preparation, and a lighter feel that works well for island-inspired meals.
If you enjoy this kind of recipe, you may also want to try our kokoda marinated fish recipe or nama salad.
Nama (sea grapes) is one of the ocean’s finest delicacies—fresh, briny, and incredibly easy to prepare.
Preparing dehydrated nama:
Dehydrated nama is simply fresh nama with the water removed so it can be packed tightly. Open the package and soak the nama in cold water for a few minutes. Drain, then soak again in fresh cold water. Adding ice helps keep the nama fluffy and crunchy.
Making the filling:
In a bowl, add one can of tuna. Mix in diced tomatoes, onions, garlic, salt, MSG, pepper, chili, and any spices you like—chili powder or fresh habanero both work well. Add coconut cream (canned or freshly squeezed) and mix thoroughly.
To serve:
Spoon the tuna mixture into a serving bowl and top with a portion of nama, as shown above. Eat fresh and enjoy.
Helpful Tips
- Use the freshest seafood you can get for the best flavor.
- Do not overcook the seafood or it can turn firm too quickly.
- Serve with simple sides so the main flavor stays clear.
FAQ
Can I use a different seafood?
Usually yes, as long as the cooking time is adjusted for the ingredient you use.
How do I avoid overcooking it?
Watch the texture closely and stop cooking as soon as the seafood is just done.
What should I serve with it?
Simple rice, vegetables, or a fresh side dish usually work well.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 535 kcal |
| Fat | 24.6 g |
| Saturated Fat | 7 g |
| Carbohydrates | 80.6 g |
| Protein | 35.8 g |
| Sodium | 1401.3 mg |
| Cholesterol | 23 mg |
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