Entree: Niue – Ota ika (Marinated raw fish)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
30 min
Total
40 min
Ingredients
- 1 lb (450 g) fresh firm white fish fillets (tuna, mahi-mahi, or snapper), cut into 1/2-inch (1 cm) cubes - 1/2 cup (120 ml) fresh lime juice (about 4–5 limes) - 1 cup (240 ml) coconut cream (or thick coconut milk) - 1 small red onion, thinly sliced (about 3 oz / 85 g) - 1 small cucumber, seeded and diced (about 6 oz / 170 g) - 1 medium tomato, seeded and diced (about 4 oz / 115 g) - 1 small carrot, julienned (about 2 oz / 60 g) — optional for color/texture - 1–2 bird's eye chilies or 1 small fresh chili, thinly sliced (adjust to taste) (about 5–10 g) - 2 tbsp (8 g) chopped fresh cilantro or Niuean chives (optional) - 1/2 tsp (3 g) kosher salt, or to taste - 1/4 tsp (1 g) freshly ground black pepper - 2 tbsp (30 ml) thin coconut milk or cold water to loosen if desired
Instructions
1. Place the cubed fish in a nonreactive bowl and pour the fresh lime juice over it, ensuring the fish is well coated. Cover and refrigerate 15–20 minutes, stirring gently once; the citrus will slightly firm and "cook" the fish. 2. Drain most of the lime juice from the fish, leaving just a little for flavor. Add the coconut cream and gently fold to combine. Stir in the sliced red onion, diced cucumber, tomato, carrot (if using), sliced chili, cilantro, salt, and pepper. 3. Taste and adjust seasoning; if the mixture is too thick, loosen with 2 tbsp thin coconut milk or cold water. Chill another 5–10 minutes to meld flavors, then serve chilled as a light, refreshing entree.
Nutrition Information
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