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Ika vai (ika vai): recipe illustration
Salads & starters

Ika vai (ika vai)

A very simple Tongan preparation: raw fish cut into pieces and seasoned with seawater, onions and chili. Fresh and briny, it is eaten as a starter or side dish.

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Ingredients

Ingredients

Optional extras

Nutrition facts

123 kcal per serving

Protein
23.5 g
Carbohydrates
4.1 g
of which sugars
3.3 g
Fat
1.1 g
of which saturated fat
0.2 g
Fiber
1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Remove the skin and bones from the fish, then cut it into small even pieces.
  2. Thinly slice the onions, deseed the chili and chop it finely.
  3. Dice the tomato into small cubes.
  4. Mix the fish with the onions, chili and tomato in a bowl.
  5. Pour in the seawater or salt water until it lightly covers the fish.
  6. Leave to rest for 10 minutes in the fridge and serve very cold.

Variations and tips

Milder version. Use less chili or add a little lime juice for a fresher note.

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Original Ecomely recipe.