Niuean-style Ota

In Niue, things can be quite competitive when it comes to ota. Some recipes have been in the family forever. Niueans can be very critical of ota if you are new to making it or changing it in any way.

In Niue, vegetables are added to the fish mixture straight away, so the fish doesn’t get too ‘cooked’.

Serves 4

Ingredients

500 grams freshly caught wahoo or white-fleshed fish 

juice of 2 limes

1–2 medium-hot chillies, finely sliced

salt and pepper

2 medium tomatoes, flesh removed and diced

1 small cucumber, peeled, deseeded and diced

1 bunch spring onions, finely diced

2 cups fresh coconut cream or a 400-gram can (enough to cover the ota)

Method

Slice the fish into cubes (not too small). Place the cubes in a glass or ceramic bowl.

Add the lime juice, chillies and salt and pepper and stir to combine. 

Add the tomatoes, cucumber and spring onions to the fish mixture in the bowl straight away.

Mix in the coconut cream and season to taste.

Chill for 1 hour before serving.

Top Tips

• Use only fresh fish.
• Don’t over-marinate in citrus.
• Eat soon after chilling and before the coconut cream solidifies.