Nuku’alofa Grilled Soy-Lemon Fish Cutlets – Authentic Tonga Recipe

Ingredients for Nuku’alofa Grilled Soy-Lemon Fish Cutlets (4 Servings)

• 1.25 lbs (or 2.5 cups) wahoo or mahi-mahi steaks, prepped into bite-sized pieces
• 1.5 cups charred bok choy, washed and trimmed
• 1 cup steamed rice
• 1 medium onion and 3 cloves garlic, finely minced with soy sauce
• 1.5 tbsp traditional Tonga seasoning (fresh lemon juice, grated ginger, garlic)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Whisk together soy sauce, fresh lemon juice, grated ginger, garlic, cooking oil, and sea salt in a bowl to form a fragrant Tonga marinade.
2. Coat wahoo or mahi-mahi steaks and charred bok choy thoroughly in the seasoning and let sit for 10 minutes at room temperature.
3. Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
4. Sear wahoo or mahi-mahi steaks and charred bok choy for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
5. Transfer to a warm platter, scatter with steamed rice, and serve immediately.