Ota (Raw Fish in Lime and Coconut Cream)
The Quirky Foodster Team
Ingredients
- Very fresh firm white fish fillet, skinned and cubed — 500 g (1 lb)
- Fresh lime or lemon juice — 120 ml (1/2 cup)
- Coconut cream — 250 ml (1 cup)
- Cucumber, finely diced — 1/2
- Tomato, finely diced — 1
- Onion, finely diced — 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 lime or lemon juice, ensuring 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.
- Drain off most of the citrus juice, reserving a little.
- Stir the coconut cream into the marinated fish, along with the cucumber, tomato and onion.
- Season with salt, taste and adjust with a little reserved citrus juice if desired, and serve immediately, well chilled.
Introduction: Ota is Tokelau's national dish, a raw fish salad in which fresh fish is briefly marinated in citrus juice until
opaque, then folded through rich coconut cream with diced vegetables.
Cultural Background: Ota is Tokelau's national dish, a raw fish salad in which fresh fish is briefly marinated in citrus juice until
opaque, then folded through rich coconut cream with diced vegetables. Like its counterparts across the
wider Pacific, it celebrates the freshness of the daily catch and the abundance of coconut on the atolls.
Tips: Use only the freshest, sushi-grade fish, since it isn't cooked with heat. Serve ota immediately after assembling — it's best enjoyed fresh, not stored for later.
Variations: Add a small chopped chilli for gentle heat. Use a mix of two fish varieties, as some 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 — always served cold.
FAQs:
Q: What fish works best?
A: A firm, very fresh white fish, 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 toughen the texture.
Q: Is ota the same as similar dishes in Tonga or Samoa?
A: It follows the same basic method found across Polynesia, with small variations in vegetables and seasoning by island.
- Very fresh firm white fish fillet, skinned and cubed — 500 g (1 lb)
- Fresh lime or lemon juice — 120 ml (1/2 cup)
- Coconut cream — 250 ml (1 cup)
- Cucumber, finely diced — 1/2
- Tomato, finely diced — 1
- Onion, finely diced — 1/2
- Salt — 1/2 tsp
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