Ota ika, a delicious Tongan Raw Fish Salad



  • 1kg fresh fish fillets (such as moki or blue cod)
  • 4-5 lemons
  • 3-4 spring onions, chopped
  • 1 small cucumber, peeled, seeds removed and cut into pieces
  • 2-3 tomatoes, chopped
  • 2 coloured peppers, sliced
  • 400mL Kara UHT Coconut Cream
  • salt and pepper to taste


  1. Wash the fish fillets and cut into small bite-sized pieces and put into a bowl.
  2. Squeeze the lemons and pour juice over the fish.
  3. Mix well, cover and put in the fridge to marinate for anything from half an hour if you are in a hurry, to overnight if you are preparing ahead.
  4. Slice the spring onions, the tomatoes and seeded peppers.
  5. Peel the cucumber, slice in half lengthwise and scrape out the seeds with a teaspoon. Cut into bite-sized pieces.
  6. Take the fish from the fridge, add the cucumber, tomatoes, peppers and spring onions.
  7. Pour Kara UHT Coconut Cream over and mix well.
  8. Taste, adding salt and pepper as needed.
  9. Serve chilled with taro, cassava or kumara.

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