Micronesian Citrus Fish Salad (Iik Menieng)
The Quirky Foodster Team
Ingredients
- Very fresh firm white fish, diced — 400 g (14 oz)
- Lime juice — 1/2 cup (120 ml / 4 fl oz)
- Small onion, thinly sliced — 1
- Chilli, finely chopped — 1
- Coconut milk — 2 tbsp
- Salt — to taste
Method
- Place the diced fish in a bowl and pour over the lime juice, making sure it's fully covered.
- Refrigerate for 15–20 minutes until the fish turns opaque, indicating it has 'cooked' in the acid.
- Drain off most of the excess lime juice.
- Add the sliced onion, chilli and coconut milk, tossing gently to combine.
- Season with salt and serve chilled.
Introduction: Fresh raw fish cured briefly in lime juice with onion and chilli, a bright, tangy starter enjoyed across the islands.
Cultural Background: With fish so central to daily life across the Federated States, curing it fresh in citrus is a common way to prepare a light starter or snack, needing nothing more than the day’s catch and a squeeze of lime.
Tips: Use only the freshest fish available, as this dish relies on quality raw fish. Don’t over-cure — the fish should stay tender, not become rubbery.
Variations: Add diced cucumber or tomato for extra freshness. Squeeze in a little extra lime just before serving for brightness.
Storage: Best eaten the same day; refrigerate for a few hours only.
Reheating: This is a cold dish and is not reheated.
Nutrition: Per serving (approx.): 160 kcal, 20 g protein, 4 g fat, 6 g carbohydrate.
FAQs:
Q: Is the fish actually raw?
A: The acid in the lime juice denatures the proteins, giving a cooked
Q: What fish is safest for this dish?
A: Use only very fresh, sushi-grade or reef-caught fish from a
- Very fresh firm white fish, diced — 400 g (14 oz)
- Lime juice — 1/2 cup (120 ml / 4 fl oz)
- Small onion, thinly sliced — 1
- Chilli, finely chopped — 1
- Coconut milk — 2 tbsp
- Salt — to taste
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