.jpg) ʻOta ʻika | |
| Alternative names | Coconut fish, Ika mata, Iʻa ota, Kokoda, Oka iʻa, Oraora, Ota, Poisson cru |
|---|---|
| Type | Salad |
| Course | Appetiser |
| Place of origin | Oceania |
| Region or state | American Samoa, Cook Islands, Fiji, French Polynesia, Kiribati, Nauru, New Zealand, Niue, Norfolk Island, Papua New Guinea, Pitcairn Islands, Samoa, Tokelau, Tonga, Tuvalu, Wallis and Futuna |
| Main ingredients | Fish, lemon, lime, coconut milk |
| Similar dishes | Kinilaw, kelaguen, hinava, poke, ceviche |
ʻOta ʻika is a Oceanian dish consisting of raw fish marinated in citrus juice and coconut milk. The Tongan, Tahitian, and Samoan variants are essentially identical in that the raw fish is briefly marinated in lemon or lime juice until the surface of the flesh becomes opaque. The fish is then mixed with coconut milk and diced vegetables (most commonly cucumber, tomato, onion, green onion, and spicy peppers). This is the national dish of Tonga.