👨‍🍳 作り方

1. 1

   In a mixing bowl, combine the diced fish with the lime or lemon juice. Stir well to ensure all fish pieces are coated. Let it marinate for 20-30 minutes, or longer if preferred, allowing the acidity to 'cook' the fish.

2. 2

   Drain off about half of the marinating liquid, or to your desired level of tartness. Add the coconut milk, diced red onion, diced tomatoes, and diced cucumber (if using) to the bowl with the fish.

   💡 プロのコツ: Leaving some of the lime/lemon juice in will make the dish more tart.
3. 3

   Add salt, black pepper, and chili paste (if using). Gently toss all the ingredients together until well combined. Taste and adjust seasoning as needed.

   💡 プロのコツ: Ensure the coconut milk is well shaken before adding.
4. 4

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste.

   💡 プロのコツ: The longer it chills, the more the flavors will develop.
5. 5

   Before serving, give the Ota Ika a final stir. Transfer to a serving dish and garnish with chopped spring onions. Serve chilled.

   💡 プロのコツ: Serve with taro, cassava, or kumara for a complete Tongan meal.