Fish & seafood
Toki (fish with lime and coconut milk)
Raw fish marinated in lime juice, then topped with coconut milk and onions. The acid turns the flesh white and firm, for a fresh tropical taste.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
243 kcal per serving
- Protein
- 25.2 g
- Carbohydrates
- 7.3 g
- of which sugars
- 5.4 g
- Fat
- 11.4 g
- Fiber
- 4.7 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Cut the fish into small 1.5 cm cubes and remove any bones and skin.
- Place it in a deep dish and cover with fresh lime juice, then refrigerate for 30 minutes to 1 hour, until the flesh turns opaque.
- Finely slice the onion, dice the tomatoes and cut the chili into very thin rings.
- Drain the fish, mix it with the vegetables and chili, then season.
- Pour cold coconut milk over just before serving and add the chopped coriander.
Variations and tips
Milder version. Replace half the lime juice with orange juice to soften the acidity.
More ideas
Ota ika with tomatoes (ota ika tomato)20 min · 4 serv.Ika vai (ika vai)15 min · 4 serv.Ota fua (coconut fruit salad)20 min · 4 serv. · budget-friendlyOtai (otai)15 min · 4 serv. · budget-friendlyKukama kapisi (cucumber with corned beef)30 min · 4 serv. · budget-friendlyFa'i fakaholo (fried fish)30 min · 4 serv.Ika lolo (fish in coconut sauce)35 min · 4 serv.Kapisi ika (fried fish with onions)30 min · 4 serv.
Tonga
Tonga
Tonga
Tonga
Tonga
Tonga
Tonga
Tonga
Original Ecomely recipe.