Oka - Samoan Raw Fish
From elgourmand2 7 years ago
- 30 Min. + 2 Hrs. to make
- Serves Some
You find this dish in Hawaii, Samoa, Tahiti, Toga and Fiji, etc. with little difference in ingredients or method. If the ingredients are fresh it’s a delightful dish. Here in Samoa, where we can get very fresh Ahi at a very affordable price and two cups of fresh coconut cream costs 50 cents and a wee bit of labor, we have it often. Read more The fish does need to be FRESH and firm. See less
Ingredients
- • 2 large, FRESH tuna fillets (about a lb. or 500g total) skinless, boneless and blood groove removed – Aku or Ahi and big enough to make a bowl of raw fish to feed 4-6. shopping list
- • 1 medium English type cucumber, peeled, seeded and chopped into pea sized bits. Be careful here or the cucumber flavor will take over the dish. shopping list
- • 2-3 medium vine ripened tomatoes, cut into small pieces. shopping list
- • 1 medium bell pepper, any color, cut into pea size bits. shopping list
- • 1/2 small red onion - finely diced. shopping list
- • 1 bunch spring onions, white and green part, moderate fine dice. shopping list
- • 1/2 small red jalapeno chilli or 3 red Bird’s Eye chilies, seeded. Optional. shopping list
- • 6-8 fresh juicy limes. shopping list
- • 1 can coconut cream. If you can get or make fresh coconut cream, do that. It’s just heaps better. **If you must use canned, see tip at the bottom. shopping list
- • Sea Salt & FG pepper to taste. shopping list
- • A good quality hot sauce on the side. shopping list
How to make it
- 1. Cut fish into small thumb size chunks.
- 2. Cover with lemon or lime juice, mix well and set aside while you chop other veggies. The longer you leave the fish in the citrus acid, the more it's 'cooked' and the texture will be firmer than soft, raw fish. But you will also lose some of the clean, fresh flavour of newly-caught fish.
- 3. Drain most of the lime juice off the fish but leave enough to give it tang.
- 4. Chop all other ingredients and add to your bowl.
- 5. Add the coconut cream to the veggie/ fish mix and mix gently but well.
- 6. Let sit in the fridge for an hour, or so and mix a few times.
- 7. Serve.
- Oka is usually served as an appetizer or snack thing. Used that way, this recipe will make 6-8 servings.
- ** If you must use canned coconut cream, get two cans and leave them sit, undisturbed, in an out of the way place. Open gently, without shaking, and pour off about the top third of the milky water then add the rest of the cream to the fish/veggie mix.
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" It was excellent "