Oka I’a (Samoan Raw Fish)

Prep time

20 min

Cook time

0 min (no cooking)

Servings

4

Ingredients

• 1 lb fresh firm white fish (snapper, mahi-mahi, or tuna) — sashimi grade
• Juice of 4-5 limes or lemons
• 1 cup coconut cream
• 1 cucumber, diced
• 1 tomato, diced
• 1 small onion, thinly sliced
• 1 green onion, chopped
• Salt and pepper to taste
• Fresh chili (optional)

Method

1. Cut the fish into small bite-sized cubes, about half an inch.
2. Place the fish in a glass or ceramic bowl (never metal — it reacts with the citrus).
3. Pour the lime juice over the fish until fully submerged. The acid will 'cook' the fish — let it sit for 15-20 minutes until the flesh turns opaque.
4. Drain off most of the citrus juice, leaving just a little for flavor.
5. Add the coconut cream, diced cucumber, tomato, onion, and green onion. Season with salt, pepper, and chili if using.
6. Gently fold everything together. Taste and adjust seasoning.
7. Chill for 10 minutes and serve. Best eaten the same day.