Tongan Ota Ika Coconut Fish Bowl

Ingredients

• 12 oz sushi-grade white fish, skinned
• 1/2 cup fresh lime juice, plus 1 lime cut into wedges
• 3/4 cup coconut milk, chilled
• 1 cucumber, seeded and diced
• 1 ripe tomato, seeded and diced
• 1/2 small red onion, very thinly sliced
• 3 scallions, thinly sliced
• 1 red chili, minced
• 2 cups cooked rice, for serving
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Work with the fish straight from the refrigerator and keep everything cold. Cut it into even 1/2-inch cubes with a sharp knife, trimming out any dark bloodline.
2. Toss the cubes with the salt and lime juice in a glass or ceramic bowl, never metal, which reacts with the acid. The juice must cover the fish.
3. Cover and refrigerate for 15 minutes, stirring once, until the outside of each cube is opaque white and the centre is still faintly translucent.
4. Meanwhile soak the sliced red onion in iced water for 10 minutes to take out its raw bite, then drain and pat dry.
5. Drain the fish in a sieve and discard the lime juice. Left in it, the acid keeps working and the fish turns chalky and dry.
6. Fold the drained fish with the coconut milk, cucumber, tomato, scallions, chili, and drained onion. Taste and adjust the salt and lime.
7. Chill for 10 minutes so the flavours settle, then serve cold over the rice with the cilantro and lime wedges.
8. Because the fish is never cooked, use sushi-grade fish from a supplier you trust, keep it refrigerated until serving, and eat it the same day.

Allergen note: Contains raw fish and coconut. Use sushi-grade fish and keep it chilled.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.