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Tongan Ota Ika

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Tongan ota ika with cubes of fresh tuna, coconut cream, lime, cucumber, tomato, and onion in a shallow bowl.
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Ota ika is a Tongan island dish of fresh fish brightened with citrus and softened with coconut cream. Cucumber, tomato, onion, and chili make it feel like a complete, cooling meal rather than a heavy stew.

Keep the fish cold, marinate it briefly in lime, then fold in coconut cream and crisp vegetables right before serving.

Choose very fresh fish from a trusted source and keep the bowl over ice if serving outdoors.

Serving Suggestions

Serve with taro, sweet potato, or steamed rice and extra lime wedges.

Tongan ota ika being folded together in a bowl with lime-marinated fish, coconut cream, cucumber, tomato, and herbs.

Recipe Notes

Because the fish is raw, make only what will be eaten immediately. Do not keep leftovers at room temperature.

Tongan ota ika with cubes of fresh tuna, coconut cream, lime, cucumber, tomato, and onion in a shallow bowl.

Tongan Ota Ika

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Lime-marinated fresh fish with coconut cream, cucumber, tomato, onion, and herbs.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tongan
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish and Marinade
  • 1 1/2 lb sushi-grade tuna or other firm white fish cut into 1 cm cubes and kept cold
  • 1/2 cup fresh lime juice from 5 to 6 limes
  • 1/2 tsp fine sea salt
Coconut Salad
  • 1 cup coconut cream well chilled
  • 1 medium tomato seeded and diced
  • 1/2 English cucumber diced 1/2
  • 1/2 medium red onion finely diced
  • 2 scallions thinly sliced 2
  • 1 whole red chili thinly sliced, optional
  • 2 tbsp fresh cilantro chopped

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Mixing bowl
  • Citrus juicer

Method
 

Marinate the Fish:
  1. Place the cold fish in a glass or stainless-steel bowl. Toss with the lime juice and salt, then refrigerate for 10 to 15 minutes until the edges turn opaque while the center remains tender.
Prepare the Vegetables:
  1. While the fish marinates, dice the tomato, cucumber, and onion. Slice the scallions and chili.
Fold the Ota Ika:
  1. Drain off about half of the lime juice. Fold in the coconut cream, tomato, cucumber, onion, scallions, chili, and cilantro. Taste and adjust the salt.
Serve Cold:
  1. Spoon into chilled bowls and serve immediately with taro, sweet potato, or steamed rice.

Nutrition

Calories: 390kcalCarbohydrates: 12gProtein: 39gFat: 22gSaturated Fat: 17gCholesterol: 55mgSodium: 440mgFiber: 3gSugar: 6g

Notes

  • Use fish sold for raw consumption and keep it refrigerated throughout preparation.
  • The lime changes the fish texture quickly; mix in the coconut cream just before serving.

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