‘Ota ‘Ika (Raw Fish Salad in Coconut Cream)

Name: ‘Ota ‘Ika (Raw Fish Salad in Coconut Cream)
Yield: 6
Cuisine: Tonga
Ingredients: Very fresh firm white fish fillet (such as snapper, mahi-mahi or tuna), skinned and cubed — 500 g (1 lb); Fresh lemon or lime juice — 120 ml (1/2 cup); Coconut cream — 250 ml (1 cup); Cucumber, finely diced — 1/2; Tomato, finely diced — 1; Red onion, finely diced — 1/2; Spring onion, sliced — 1; Small chilli, finely chopped (optional) — 1/2; Salt — 1/2 tsp

The Quirky Foodster Team

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Servings

Ingredients

Very fresh firm white fish fillet (such as snapper, mahi-mahi or tuna), skinned and cubed — 500 g (1 lb)
Fresh lemon or lime juice — 120 ml (1/2 cup)
Coconut cream — 250 ml (1 cup)
Cucumber, finely diced — 1/2
Tomato, finely diced — 1
Red onion, finely diced — 1/2
Spring onion, sliced — 1
Small chilli, finely chopped (optional) — 1/2
Salt — 1/2 tsp

Method

Cut the fish into small, even bite-sized cubes and place in a non-reactive glass or ceramic bowl.
Pour over the lemon or lime juice, making sure all the fish is well coated and mostly submerged.
Cover and refrigerate for 20 minutes, until the outside of the fish turns opaque, stirring once halfway through; do not over-marinate, or the texture will become tough.
Drain off most of the citrus juice, reserving a little.
Stir the coconut cream into the marinated fish, along with the cucumber, tomato, onion, spring onion and chilli, if using.
Season with salt, taste and adjust with a little of the reserved citrus juice if desired, and serve immediately, well chilled.

Introduction: 'Ota 'ika is Tonga's national dish, a refreshing raw fish salad in which fresh fish is briefly marinated in citrus
juice until the outside turns opaque, then combined with coconut cream and diced vegetables.

Cultural Background: 'Ota 'ika is Tonga's national dish, a refreshing raw fish salad in which fresh fish is briefly marinated in citrus
juice until the outside turns opaque, then combined with coconut cream and diced vegetables. It appears
at nearly every Tongan feast and gathering, showcasing the country's deep connection to the sea.

Tips: Use only the freshest, sushi-grade fish, since it isn't cooked with heat. Serve 'ota 'ika immediately after assembling — it's meant to be eaten fresh, not stored for later.

Variations: Add diced carrot or capsicum for extra colour and crunch. Use a mix of two fish varieties, as some coastal families do. This dish is defined by raw fish; no authentic vegetarian version exists.

Storage: Best eaten immediately; not recommended for storing due to the raw fish.

Reheating: Not applicable — this dish is always served cold and is not reheated.

FAQs:

Q: What fish works best?

A: A firm, very fresh white fish like snapper, mahi-mahi or tuna, sourced from a reliable, sushi-grade supplier.

Q: How long should the fish marinate?

A: About 20 minutes is enough for the outside to turn opaque; over-marinating can make the texture rubbery.

Q: Is this the same as ceviche?

A: It's closely related in method, with the addition of coconut cream giving 'ota 'ika its distinct Polynesian character.