National Dish · Raw Fish Salad
'Ota 'ika
Photo: watashiwani from Brooklyn, NY / Wikimedia Commons · CC BY 2.0
Tonga's national dish, Fiji's kokoda, and Samoa's oka are essentially the same recipe — Pacific cousins born from "cooking" fish in citrus instead of flame.
'Ota 'ika is raw, usually firm white fish marinated in citrus juice until opaque, then tossed with coconut milk, cucumber, tomato, onion, and chili. Widely regarded as Tonga's national dish, it turns up at markets, the wharf-side fish market, and casual eateries around Nuku'alofa.
Why it's made this way: Coconut milk and citrus are reliable, year-round ingredients that let Tongan fishing families serve fresh catch without a fire — a practical fit for a hot climate and a diet built around the sea.
Roughly what's in it
290kcal
21gprotein
9gcarbs
19gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Tonga
Part of World of Street Food — 3443 dishes from 118 countries.
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Photo credits.