Entree: Tonga – Ota Ika (Raw fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 1 lb (454 g) fresh firm white fish (such as mahi-mahi, snapper, or tuna), diced into 1/2-inch (1.3 cm) pieces
- 1/2 cup (120 ml) fresh lime juice (about 4–6 limes)
- 1 cup (240 ml) thick coconut cream
- 1 medium cucumber, peeled and diced
- 2 medium tomatoes, seeded and diced
- 1 small red onion, thinly sliced
- 1–2 bird's eye or Thai chilies, finely chopped (to taste)
- 1 tsp (5 g) sea salt, or to taste
- 1 tbsp (15 ml) finely chopped fresh cilantro or parsley (optional)
- Taro chips, cassava chips, or cooked root vegetables for serving (optional)

Instructions

1. Place the diced fish in a nonreactive bowl and pour the lime juice over it so the fish pieces are submerged; gently toss to coat. Cover and refrigerate for 20–30 minutes, tossing once, until the fish turns opaque and is just firm to the touch.
2. While the fish cures, drain off most of the lime juice, reserving a little for brightness if desired. Add the thinly sliced red onion, diced cucumber, diced tomatoes, chopped chilies, and salt to the fish and toss gently to combine.
3. Fold in the coconut cream until the fish and vegetables are evenly coated; taste and adjust seasoning with additional salt or a splash of reserved lime juice as needed.
4. Chill briefly for 10–15 minutes to let flavors meld, then stir in chopped cilantro or parsley if using. Serve chilled or at cool room temperature with taro or cassava chips, boiled root vegetables, or steamed cassava for a traditional Tongan accompaniment.