Ota Ika

Ota Ika

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

Wooden spoon

Plastic wrap

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!

Traditional Takihi with Vaione Premium South Pacific Gin

Takihi 
(Ti-ke-he)

This subtle vegetarian Niuean delicacy of Pawpaw fruit, coconut cream and white taro infused with Vaione Premium South Pacific Gin will bring a fresh ray of Niue Island sunshine to your table. 

1 large white taro

1 beautifully ripe Pawpaw fruit
3 cups coconut cream
1 Tablespoon salt
1 teaspoon salt
1 cup Vaione Premium South Pacific Gin

Heat the oven to 120°c

1.       Peel the skin off the Pawpaw with a peeler or a sharp knife.

2.       Cut the Pawpaw into half. Then cut each half into skinny slices.

3.       Put the Pawpaw slices into a small dish.

4.       Pour ½ cup of Vaione Premium South Pacific Gin over top of the Pawpaw slices. Set aside for at least 30 minutes.

5.       Pour ½ cup of Vaione Premium South Pacific Gin into the 3 cups of coconut cream.

6.       Add the 1 teaspoon of salt and stir through.

7.       Peel the white taro. Cut the taro in half. Slice the taro very very thinly.

8.       In a bowl of fresh water add the taro and the 1 Tablespoon of salt. Leave for 10 minutes.

9.       Rinse the taro in fresh water several times until the water runs clear of starch. Dry the taro.

10.   Layer pieces of taro into an oven proof dish, enough to cover the bottom.

11.   Layer several pieces of the Pawpaw over the taro.

12.   Then pour enough coconut cream over the taro to just cover the taro.

13.   Repeat the layers of taro, Pawpaw and coconut cream until you finish with the final layer of coconut cream. Cover with tin foil.

14.   Make sure you leave a couple of pieces of Pawpaw aside.

15.   Cook the Takihi for between 2 to 3 hours.

16.   Once the taro is soft (when tested with a knife) the dish is ready.
17.    While I prefer to serve my Takihi warm, it can be served cooled if you wish.

Enjoy this dish with family and friends along with your favourite Vaione drink blend and be ready for that Niuean sunshine!