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Ota Ika A Tongan Raw Fish Salad
A wonderful little Tongan appetizer or light lunch will make you feel like you in a tropical paradise!
Course Appetizer
Cuisine Tongan
Prep Time 10 minutes minutes
marinating time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 4
Calories 44kcal
Author Darlene at International Cuisine
- 1 1b. Tuna loin Any fresh white firm fleshed fish filet. ie. snapper, cod etc. cut into bite size pieces
- 1 small green chili finely diced
- 2 small tomatoes, firm diced
- 1 small onion finely diced
- 1 small red chili finely diced and de-seeded
- 4 limes or lemons, juice of You can use either one or a combination of the two whatever you prefer.
- 1 15 oz coconut milk fresh is best but a can will do.
- salt to taste
Put the cut up fish in a bowl with the juice of the lemons or lime make sure to cover the fish and put in refrigerator for at least 45 minutes.
Remove from the refrigerator and drain the liquid retaining a bit to mix with the coconut milk.
Add the other ingredients to the bowl and mix well.
Add salt to taste and put back in the refrigerator for at least 15 minutes or longer for the flavors to meld together.
Stir gently and serve.
Calories: 44kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 43mg | Potassium: 239mg | Fiber: 3g | Sugar: 4g | Vitamin A: 525IU | Vitamin C: 45mg | Calcium: 32mg | Iron: 1mg