The word 'ota' in Tongan means 'raw', and 'ika' means 'fish' — so ota ika simply means 'raw fish'. But it is not quite as simple as that sounds. The fish — usually freshly caught reef fish like snapper — is cut into small pieces and then covered in lime juice. The lime juice is acidic, and over about 30 minutes it changes the texture of the fish, making it firm and opaque, almost as if it has been cooked. This process is called curing.
After the lime juice has done its work, the fish is drained and stirred into thick, fresh coconut cream — the rich white liquid pressed out of grated coconut flesh. Sometimes chopped tomato, cucumber, chilli, or spring onion is added. The result is creamy, tangy, cool, and full of fresh flavour. In Tonga it is often served on special occasions and at family gatherings, scooped up with your hands or eaten with a fork.
Ota ika is found across many Pacific nations — in Fiji it is called kokoda, in Samoa it is called oka — but each island group has its own favourite way of making it. In Tonga the coconut cream tends to be very thick and generous, making the dish particularly rich and filling. It is almost always made from fish caught that same day, which is why it tastes best in places close to the sea.