Entree: Samoa – Oka iʻa (Raw fish in coconut)

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 0 min

Additional 30 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh firm tuna or white fish (trevally/snapper), skinless and boneless, cut into 1/2-inch (1 cm) cubes
- 6 limes, juiced (about 1 cup / 240 ml) — enough to cover the fish
- 1 cup (240 ml) coconut cream (or thick coconut milk)
- 2 medium tomatoes, seeded and diced (about 10 oz / 280 g)
- 1 small cucumber, peeled, seeded and diced (about 6 oz / 170 g)
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 2 green onions, thinly sliced (about 20 g)
- 1 small chili (bird's eye or Samoan chili), finely chopped, to taste (about 5 g)
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Fresh cilantro or local herbs for garnish (optional)

Instructions

1. Place the cubed fish (1 lb / 450 g) in a glass or ceramic bowl and pour the lime juice (about 1 cup / 240 ml) over it, ensuring the fish is submerged; cover and refrigerate for 15–30 minutes until the fish turns opaque and is "cooked" by the citrus.
2. Drain most of the lime juice from the fish, leaving just a little to keep the mixture moist (about 1–2 tbsp / 15–30 ml). Add the coconut cream (1 cup / 240 ml) and gently fold to combine.
3. Add the diced tomatoes (2 / 280 g), cucumber (1 / 170 g), sliced red onion (1 / 115 g), green onions (2 / 20 g), and chopped chili (1 / 5 g) to the bowl. Season with salt (1/2 tsp / 2 g) and pepper (1/4 tsp / 1 g).
4. Gently mix all ingredients, taste and adjust seasoning. Chill briefly (10–15 minutes) to marry flavors, then garnish with cilantro or local herbs if using and serve cold.