Ota (Tongan Raw Fish Salad)

Ota (tongan Raw Fish Salad)

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Amy Alusa


I know lots of people like sushi, and other raw fish; but it was an adventure I did NOT want to have. My ex-husband is Tongan. At our wedding feast, among the several types of fish they flew in was Ling Cod which is a very large, very ugly deep sea fish. I was mortified, as I had seen the fish before; my dad caught one when he went deep sea fishing. Well, as I explained my apprehension to my new husband, he explained that he really did understand, but that he couldn't help the fact that his family would be very offended. So I talked to myself into trying it. It is fabulous!


★★★★★ 1 vote

30 Min


  • 3 lb
    fresh, mild white fish (raw, cleaned and skinned
  • 2 lb
    fresh tomatoes
  • 1 medium
    fresh bunch ofl ittle green onions
  • 1 Tbsp
    fresh lemon juice
  • 1 1/2 c
    hellman's or best food's mayonnaise (no substitutes)
  • ·
    jalapeno peppers (optional, to taste)
  • ·
    salt and pepper to taste

How to Make Ota (Tongan Raw Fish Salad)


  1. Wash the fish. Prepare your other ingredients. In a large bowl, using a knife and fork, tear the fish apart in shreds and flakes. Add all of the other ingredients and mix well. Refrigerate for about an hour before serving. ALWAYS USE FRESH INGREDIENTS. ALWAYS KEEP IN THE REFRIGERATOR WHEN NOT SERVING.
  2. Add all of the other ingredients and mix well. Refrigerate for about an hour before serving. ALWAYS USE FRESH INGREDIENTS. Do not leave out for prolonged periods of time, or in the sun at all. I store in the refrigerator for no longer than 2 days.
  3. This really surprised me. By psyching myself out for a week, I was able to try it! That old saying from the commercial "Try it, you'll like it" comes to mind often; but this time especially! I still actually, love it!

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