'Ota 'Ika ( Raw Fish in Coconut milk)

  • 1 fresh mullet or a piece of tuna(filleted)

  • 2 lemons

  • 2 cups of coconut milk
  • onion (or spring onions)
  • 1-2 tomatoes
  • 1 green pepper
  • 1/4 lettuce (optional)

  • salt to taste

1. Place the boneless meat in a clean bowl

2. Cut the lemons and squeeze the juice all over the fish, making
sure the meat is well soaked in lemon juice.

3. Cover the bowl for an hour or an hour and a half
(depends on how much meat marinated)

4.Remove the boneless fish from the lemon juice, place it
on the cutting board and cut into small cubes.

5. Place all cubes in a clean bowl, chop the onion, tomato
green pepper and the lettuce and add to the fish.

6. Add coconut milk and stir everything in the bowl with a wooden spoon.

7. Chill in the fridge while preparing the rest of the meal.

8. Salt to taste

Tip: Serve with cooked green bananas, taro, yams or sweet potatoes.
Chill before serving.


devri said…
Oh my goodness, I haven't been on here for awhile. Sorry- I love it, I want to think you did this one just for me, but we all know I am just le'o vale..hee hee

Thank you, thank you, thank you!!!! did I say thank you?

Thank you!!!!!!!!!!!!!!
Vaitai 6 said…
and ANOTHER YUMMMMM!!!! This is BY FAR my FAV poly food. I could live off of this and a little haka. No joke! lol!
Celeste Brash said…
Hey I just discovered your blog and I'm hooked! This raw fish recipe is a lot like our Tahitian poisson cru but we don't marinate it as long and it's more of a free standing salad than a soupy dish. You can find my recipe on my blog http://coconutradio.blogspot.com.
Anonymous said…
I like what you are putting up here in this blog, but I am a bit concern of two things; 1. the fish is marinating in whole piece and then cut into cubes, why? 2. Why marinating the fish with lemon up to one hour, this is regarding to any portion of meat? The acid will cook the fish before it is ready and call as 'Raw Fish"? It sounds yummy and look delicious, eye appealing too, but just some concern to consider when preparing this traditional cuisine. Any hot pepper to go with it perhaps, or maybe some salt with the lemon juice as marinade mix. 5 to 10 mins is maybe the ideal time. some lemon jest may grated into this 'Ota, Well just some few options that may enhance this dish. Perhaps a Haka Siaine or Hopa kili is the best accompaniment for raw fish, just an opinion. Malo e ngaue, 'ofa atu!
Celeste Brash said…
Hi Anonymous. This is just how we make it in Tahiti! There are small variations depending on the cook but this is a pretty classic method. I'm sure the version you have in Tonga is delicious too and I'd love to try it some day :)
Celeste Brash said…
Oops! Please don't publish that last comment! I thought this was a comment on my blog not yours! Wrong recipe :) Thanks!