OTA
Ota is raw fish marinated in limed juice and coconut cream. Variations around the Pacific abound - Tahitian Fish Salad, Kokoda (Fiji), Oka (Samoa) etc. To me this dish says ‘Pacific’ and it is so easy to make at home… It takes about ten minutes to knock up. It’s raw fish, marinated in lime juice, with coconut cream and is served cold. Fresh tuna is probably the best choice of fish, but it works just fine with other fresh fish. For an entrée for 4 people, get:

400g fresh fish
1/2 cup lime or lemon juice (kiwi fruit can be used for a quick-time marinade)
1/4 cup thick coconut cream*
1/4 cup red onion
handful chopped coriander
finely sliced spring onion or two
a green or red chilli (no seeds, no pith and finely chopped)
salt and ground black pepper

Cut the fish into small chunks or thin strips and mix through the lime juice. Leave it for at least an hour - up to 4 - in the fridge - the finer the slice, the quicker it will ‘cook’ in the citrus juice.

Combine the remaining ingredients, drain the fish and toss through the coconut mixture. Serve at once with salt and pepper to taste. A crispy bed of lettuce makes a nice presentation and a cool crunchy taste.

*For a different taste replace the coconut milk with soy sauce.