Smithsonian Institution
Search
Festival Blog
Free Festival App
Festival Radio
Join Our Email Mailing List
Support the Festival

Smithsonian Folklife Festival

««Go Back

Peace Corps Recipe #5, ‘Ota ‘Ika

Mele Vaikele, photo by Martina Venturi

Mele Vaikele, photo by Martina Venturi

‘Ota ‘Ika, recipe by Mele Vaikeli (Nuku’alofa, Tonga)

This is a fresh, raw fish Tongan salad that can be made for all types of gatherings.

  • 1 tilapia (or any fresh, firm white fish with few bones)
  • 5 lemons
  • 1 can coconut milk
  • 1 tomato (diced)
  • 1 carrot (grated)
  • 1/2 white onion (finely chopped)
  • 1/2 green bell pepper (finely chopped)
  • 1/2 red bell pepper (finely chopped)
  • 1 cup of spinach or lettuce (shredded)
  • 1 red chili pepper (finely chopped)
  • 1 tablespoon salt

Make sure to use the freshest possible fish and that it is clean with no bones. Cut the fish into small cubes, place it in a bowl, and then squeeze the lemon juice onto the fish, add salt, and let it marinate for roughly 8-10 hours or overnight. The citric acid will “cook” the fish in a process called acidification. The next day, remove the fish from the marinade and squeeze any excess liquid off of it. Discard the marinade.

Mix the diced tomato, grated carrot, finely chopped onion/peppers, and shredded spinach in a large bowl, then add the fish and the whole can of coconut milk. To season, add finely chopped chili pepper and additional salt according to your preference.

Comments
  • Eleonora

    I suggest to remove onion fro the salade , it will be more delicate and digestible.
    The photo is really nice.