Ota ika coconut is a Tongan raw fish dish that sits close to oka Samoa, kokoda, and poisson cru while still bringing its own local style. It strengthens one of the site’s most compelling Pacific clusters: fresh island seafood dressed with citrus and coconut.
If you enjoy this style of Pacific cooking, you may also want to try ota ika, oka Samoa.
Ingredients
- 1 pound fresh firm fish, diced
- 1/2 cup lime juice
- 1/2 cup coconut milk
- 1/4 cup cucumber, diced
- 1/4 cup tomato, diced
- 2 tablespoons onion, finely chopped
- Salt to taste
Instructions
- Marinate the fish in lime juice until it turns opaque.
- Drain most of the citrus juice.
- Mix in the coconut milk, cucumber, tomato, and onion.
- Season lightly with salt.
- Serve chilled.
Helpful Tips
- Use very fresh fish from a trusted source.
- Do not leave the fish too long in the citrus.
- Serve cold for the freshest taste.
FAQ
Is ota ika similar to kokoda?
Yes, they are closely related island raw fish dishes, but the local style and balance can vary.
Can coconut cream be used instead of coconut milk?
Yes, if you want a richer finish.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 84 kcal |
| Fat | 5.3 g |
| Saturated Fat | 4.3 g |
| Carbohydrates | 24.1 g |
| Protein | 24.7 g |
| Sodium | 9934 mg |
| Cholesterol | 61.2 mg |
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