Entree: American Samoa – Northern Culinary Region – Oka I'a (Samoan marinated raw fish salad in coconut milk with vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) fresh firm white fish (tuna, mahi-mahi, or similar), cubed into 1/2-inch pieces
- 1/2 cup (120 ml) freshly squeezed lime juice (about 4–6 limes)
- 1 cup (240 ml) canned full-fat coconut milk
- 2 medium tomatoes, diced, about 1.5 cups (240 g)
- 1 small cucumber, peeled and diced, about 1 cup (120 g)
- 1/2 small red onion, thinly sliced, about 1/2 cup (60 g)
- 1 small fresh chili (scotch bonnet or jalapeño), seeded and minced, or to taste (estimated seeded jalapeño weight: 15 g; catalog median)
- 1/2 tsp (2.5 g) salt, or to taste
- 2 tbsp (8 g) fresh cilantro or fresh parsley, chopped (optional)
- Lettuce leaves or steamed taro/chips for serving (optional)

Instructions

1. Place the cubed fish in a glass or nonreactive bowl and pour the lime juice over it, ensuring fish is submerged. Cover and refrigerate 15–20 minutes until the fish becomes opaque and slightly firm from the citrus.
2. Drain off about half the lime juice (leave a little to maintain acidity). Add the coconut milk to the fish and gently fold to combine.
3. Stir in the diced tomatoes, diced cucumber, sliced red onion, minced chili, and salt. Mix gently so the fish remains in cubes.
4. Taste and adjust salt or chili as needed. Chill the oka i'a at least 10–15 minutes to meld flavors, then sprinkle with chopped cilantro if using.
5. Serve cold on lettuce leaves or with steamed taro or crisp breadfruit chips.