Traditional Ota Ika (Also known as Poisson Cru) is one of the most pure delicious tastes of the Pacific Islands. It is one dish that is always on the table at significant Pacific Island birthday parties, weddings, ceremonies and at home with family - always happy occasions.
This recipe fuses together the freshest of fish, juicy citrus and gin, softened with a touch of coconut cream. Enjoy!
3 fillets of a freshly caught, firm white fish, boneless and deskinned (Approximately 500g)
4 limes, juiced
5 lemons, juiced
5 Tablespoons Vaione Premium South Pacific Gin
1 spring onion, sliced
½ green capsicum, diced
2 tomatoes, diced
Fresh coriander, a small handful, roughly chopped
5 Tablespoons Island style coconut cream
Salt, to taste – up to 1 teaspoon
Pepper, to taste
Glass mixing bowl
1. Cut the fish into small bite sized chunks and place into the glass bowl
2. Pour the juice over the fish
3. Leave the fish in a fridge to marinate in the juice for at least 2 hours, stirring a couple of times. Cover the dish with plastic wrap. (The fish will turn white)
4. Strain the juice off the fish and squeeze the fish gently to remove excess moisture
5. Add Vaione Premium South Pacific Gin to the fish and stir through
6. Chill and marinate the fish in the gin for up to an hour
7. Add the spring onion, capsicum, tomatoes, chopped coriander, coconut cream, salt and pepper and stir to mix
8. Cover with plastic wrap and chill for at least half an hour before eating
9. Keep the Ota Ika chilled in the fridge
If limes are not in season, I would replace the limes with lemons. And if you want a creamier taste, add ½ cup of coconut cream to the recipe.
Help yourself to a generous helping of Ota Ika complimented with an icy glass of Gin and Tonic. Devine!