Tongan Ota Ika (Lime-Cured Snapper with Tomato & Coconut Cream) – Authentic Tonga Recipe
Tonga’s beloved national seafood dish: citrus-cured fish tossed with crunchy vegetables and rich coconut cream.
- Country of Origin
- 🇹🇴 Tonga (Polynesia, Oceania)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Cubed firm white snapper, Diced tomatoes, Crisp cucumber and bell pepper, Fresh lime juice, Thick coconut cream
Ingredients for Tongan Ota Ika (Lime-Cured Snapper with Tomato & Coconut Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed firm white snapper, prepped into bite-sized pieces
- 1.5 cups diced tomatoes, washed and trimmed
- 1 cup crisp cucumber and bell pepper
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Tonga seasoning (thick coconut cream, scallions, red chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh lime juice for 2–3 minutes until softened and fragrant.
- Add cubed firm white snapper and diced tomatoes along with thick coconut cream, scallions, red chili, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crisp cucumber and bell pepper and serve straight from the skillet.