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.
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
- In a large glass or ceramic bowl, combine the coconut milk, lime juice, and lemon juice.
- 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.
- After marinating, add the sliced red onion, diced tomatoes, cucumber, and green chilies to the bowl with the fish. Gently toss to combine.
- Season the dish with salt and freshly ground black pepper to taste.
- 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