Raw Fish Curry (faikakai 'ota)

Raw Fish Curry, known as Faikakai 'ota in Tongan cuisine, is a traditional dish that features fresh raw fish marinated in a flavorful coconut milk and citrus juice mixture. This dish is popular in the Pacific Islands and is a refreshing and healthy option for seafood lovers.

Raw Fish Curry (faikakai 'ota)

Ingredients

  • 1 lb fresh raw fish fillets, cut into bite-sized pieces
  • 1 cup coconut milk
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed lemon juice
  • 1 small red onion, thinly sliced
  • 1-2 tomatoes, diced
  • 1 cucumber, thinly sliced
  • 1-2 green chilies, thinly sliced (optional for heat)
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. In a large glass or ceramic bowl, combine the coconut milk, lime juice, and lemon juice.
  2. Add the raw fish pieces to the bowl and gently mix to ensure the fish is coated in the marinade. Cover the bowl and refrigerate for at least 1 hour to allow the fish to "cook" in the citrus juices.
  3. After marinating, add the sliced red onion, diced tomatoes, cucumber, and green chilies to the bowl with the fish. Gently toss to combine.
  4. Season the dish with salt and freshly ground black pepper to taste.
  5. Serve the Faikakai 'ota immediately as a refreshing appetizer or as a main course with steamed root vegetables or rice.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
0 minutes
Total time:
10 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
10g

Supplies

Glass or ceramic bowl Cutting board Knife Measuring cups Measuring spoons

Tools

Refrigerator

Serving suggestions

Serve the Raw Fish Curry with a side of steamed taro or cassava for an authentic Tongan meal experience.

Tips & tricks

For the best flavor, use the freshest raw fish available and adjust the amount of citrus juice and chilies to suit your taste preferences.

Cost

$15