Te Ota

Te ota is a raw fish dish from Kiribati, dressed in coconut milk with onion and lime.

Kiribati is a nation of coral atolls and reef islands in the central Pacific, where fish from the lagoon and reef and coconuts from the land are everyday foods. Te ota brings those two together in a dish that is made without cooking the fish.

What it really is

Fish is cut into small pieces and dressed with coconut milk, sliced onion and lime juice. The fish stays raw. The lime gives the coconut milk a sharp edge and the onion adds bite, so the flavour is bright and creamy. Because the fish is never heated, its freshness decides the quality of the dish more than any other step.

How it's served

• Made fresh and dressed shortly before it is eaten, because the fish is raw.
• Kept cold until it reaches the table, with the fish handled as raw seafood.
• Served in a bowl, either on its own as a starter or as one dish among others at a meal.

How to write it on the menu

• Name the fish and state that it is raw, so guests can choose knowingly.
• Flag fish as an allergen, and name the coconut milk clearly, since guests with nut allergies often ask about it.
• Say whether the fish is sourced fresh that day or frozen first, since guests ask about raw fish safety.
• State the portion and whether it is a starter or a sharing dish, so the price and size are clear.