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A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.
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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
marinating time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 44kcal
Author Darlene at International Cuisine

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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