tonganstarter
Ota Ika
Tongan raw fish marinated in lime and coconut cream — fresh, bright, and utterly Pacific.
Prep
20 min
Cook
0 min
Servings
4
Difficulty
Easy
★★★★★
4.8(1,380 ratings)#raw-fish#coconut#no-cook#citrus#gluten-free
About This Recipe
Ota Ika is Tonga's version of the raw fish salad found throughout Polynesia. Fresh white fish is marinated in lime juice until the outside turns opaque, then tossed with coconut cream, tomato, cucumber, and spring onion. It is a centrepiece of Tongan feasts and an everyday refreshing lunch.
Ingredients
Serves 4
- 500 gsashimi-grade white fish (snapper or mahi-mahi), cubed 2 cm
- 100 mlfresh lime juice
- 200 mlcoconut cream
- 1 mediumcucumber, diced
- 2tomatoes, diced
- 3spring onions, sliced
Instructions
- 1
Marinate
Combine fish and lime juice. Refrigerate 15 minutes until surface turns opaque.
- 2
Drain
Drain and discard excess lime juice.
- 3
Dress
Pour coconut cream over fish and fold gently.
- 4
Add vegetables
Mix in cucumber, tomatoes, and spring onions. Season with salt.
- 5
Serve
Serve immediately in chilled bowls.
Pro Tips
- →
Use the freshest fish available — flavour and safety depend on it.
- →
Serve immediately after adding the coconut cream.
Variations
- •
Add diced mango for sweetness.
- •
Include a finely sliced chilli for a spicy kick.
Storage
Consume immediately; not suitable for storage.
History & Origin
Ota Ika is one of the oldest Tongan dishes, predating European contact, and has always been associated with communal feasting and good health.
Frequently Asked Questions
How do I know the fish is ready?
The outer surface of each cube should turn white/opaque from the lime acid while the centre remains slightly translucent.
Nutrition Facts
Per serving (220g / 7.8 oz) · 4 servings total
Calories265kcal
Protein28g
Carbohydrates8g
Fat14g
Fiber1g
Protein28g
Carbs8g
Fat14g
Time Summary
Prep time20 min
Cook time0 min
Total time20 min
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