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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.