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Poa ika: recipe illustration
Fish & seafood

Poa ika

Fish steamed slowly with plenty of onions, chili and a little salt, a staple of everyday family meals in Tonga. The onions melt down into a fragrant juice around the fish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

258 kcal per serving

Protein
37.6 g
Carbohydrates
6.4 g
of which sugars
5.2 g
Fat
8.5 g
of which saturated fat
1.1 g
Fiber
2 g

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

Instructions

  1. Clean the fish, rinse it and pat it dry with paper towel, then make a few cuts along the sides.
  2. Heat the oil in a large skillet over medium heat and fry half of the onions for 3 minutes.
  3. Lay the fish on top, then spread the remaining onions, tomatoes and chili over it.
  4. Season with salt and pepper, cover and cook over low heat for 15 to 20 minutes, until the flesh flakes easily with a fork.
  5. Drizzle with lime juice and serve with the cooking juices.

Variations and tips

Family version. Use fish fillets so the kids don't have to deal with bones.

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Original Ecomely recipe.