ʻOta ʻIkaRaw Fish in Coconut Dressing
A Tongan raw-fish preparation with lime, coconut milk, tomato, cucumber, pepper, and onion. Use fish sold for raw consumption and keep it cold throughout preparation.
Prep
25m
Cook
—
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Fish
- 400gTuna (sashimi-grade or previously frozen for raw consumption, cut into small cubes)
- 80mlLime Juice
- 4gSalt
Dressing
- 250mlCoconut Milk
- 90gOnion (thinly sliced)
- 180gTomato (diced)
- 180gCucumber (diced)
- 100gGreen Bell Pepper (thinly sliced)
- 1gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Keep the tuna refrigerated until needed. Combine it with the lime juice and salt in a nonreactive bowl, cover, and refrigerate until the surface turns opaque.
- 02
Drain the tuna thoroughly. Lime juice changes the texture but does not make raw fish microbiologically safe.
- 03
In a clean chilled bowl, combine the coconut milk, onion, tomato, cucumber, green bell pepper, and black pepper.
- 04
Fold in the tuna gently so the pieces remain intact.
- 05
Keep the dish at or below 4°C (40°F) and serve promptly.
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